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Freeze-drying of Fruits: Science,Technology, and Applications

By Ali Khalfa

Freeze-drying of Fruits: Science,Technology, and Applications Natural Sciences

Freeze-drying of Fruits: Science,Technology, and Applications

0 - Default Title
Description
This book explores fruit freeze-drying, a preservation technique that maintains the nutritional, sensory, and functional qualities of fruit while extending shelf life. It covers the science, technology, and applications of freeze-drying, beginning with the behavior of microorganisms in food and various food preservation methods. The book then details the principles and processes of freeze-drying, including the freezing, primary drying, and secondary drying stages, along with the equipment and physical and chemical changes involved. Finally, it focuses on the applications and benefits of freeze-dried fruits, examining their nutritional and sensory attributes, the effects of processing conditions, and their potential uses across diverse industries. Case studies on specific fruits demonstrate the versatility of this technology. The book aims to inspire further research, innovation, and adoption of freeze-drying techniques to enhance the quality and accessibility of fruit globally.
Product details
Binding:
Paperback
Number of Pages:
84
Release Date:
2025-12-12
Publication Date:
2025-12-12
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6209280358
ISBN13:
9786209280351
Weight:
143 g
Height:
150 cm
Width:
220 cm
Thickness:
6 cm
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