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Advances in Food Dehydration

By Cristina Ratti

Advances in Food Dehydration Business, Finance & Career

Advances in Food Dehydration

By Cristina Ratti

0 - Default Title
Description
Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry. This book explains the structural and physic-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Non-convectional heating sources such as microwaves, infrared, and radio frequency are described. The text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage.
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
488
Release Date:
2019-09-27
Publication Date:
2019-09-19
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
0367386364
ISBN13:
9780367386368
GPSR Manufacturer Reference:
[email protected]
Weight:
734 g
Height:
156 cm
Width:
234 cm
Thickness:
26 cm
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