Advances in Food DehydrationCristina Ratti CRC Press, 21 lis 2008 - 467 Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe |
Spis treści
| 1 | |
Chapter 2 GlassTransition Based Approach in Drying of Foods | 37 |
Chapter 3 Application of Image Analysis in Food Drying | 63 |
Chapter 4 Dehydration and Microstructure | 97 |
Chapter 5 Convective Drying of Foods | 123 |
Chapter 6 Advances in Spouted Bed Drying of Foods | 153 |
Chapter 7 Application and Development of Osmotic Dehydration Technology in Food Processing | 187 |
Chapter 8 Fundamentals and Tendencies in Freeze Drying of Foods | 209 |
Chapter 10 Dehydration Processes for Nutraceuticals and Functional Foods | 285 |
Chapter 11 Drying of Microorganisms for Food Applications | 315 |
Chapter 12 Dryer Modeling | 355 |
Chapter 13 Nonconventional Heating Sources during Drying | 401 |
Chapter 14 Energy Aspects in Food Dehydration | 423 |
Chapter 15 Novel Food Dryers and Future Perspectives | 447 |
| 463 | |
Back cover | 469 |
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air drying air temperature apple applications bed drying carrots cells characteristics coefficient color concentration convective convective drying density diffusion dried foods drying curve drying kinetics drying methods drying of food drying process drying rate effect energy consumption enzymes equation evaporation Figure flow fluidized bed Food Eng food engineering food materials food products Food Sci freeze freeze drying freeze-drying fruits function Functional Foods glass-transition heat and mass heat pump humidity increase industrial isotherms layer liquid maltodextrin Marabi mass transfer mechanisms microorganisms microstructure microtomography microwave moisture content moisture ratio Mujumdar Nutraceuticals optimization osmotic dehydration parameters particles physical pores porosity porous powder pressure pretreatment properties protein Raghavan Rahman rate period Ratti sample shrinkage simulation solid solution sorption sorption isotherms spouted bed spray drying starch structure sucrose surface technique Technol thermal vacuum drying volume water activity Weibull distribution yeast