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Advances in food dehydration

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Published by CRC Press/Taylor & Francis in Boca Raton, FL .
Written in English

Subjects:

  • Food -- Drying,
  • Dried food industry

Book details:

Edition Notes

Includes bibliographical references and index.

Statementedited by Cristina Ratti.
SeriesContemporary food engineering -- 5
ContributionsRatti, Cristina.
Classifications
LC ClassificationsTP371.5 .A37 2009
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL19327367M
ISBN 101420052527
ISBN 109781420052527
LC Control Number2008020691

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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 expeReviews: 1. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec).   DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Advances in Food Dehydration. DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Edited By Cristina Ratti. Edition 1st Edition. First Published eBook Published 21 November Cited by: DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Advances in Food Dehydration. DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Edited By Cristina Ratti. Edition 1st Edition. First Published Cited by: 9.

Dehydration is an important processing procedure to preserve raw food material and products in the food industry. The basic objective in dehydration of foods is the removal of water from the raw material to extend the shelf life or reduce the load for the following operations. Preservation methods like drying, canning, and freezingCited by: Journals & Books; Help Download PDF Share. Export. Advanced. Journal of Food Engineering. Vol Issue 4, September , Pages Advances in dehydration of foods. Author links open overlay panel Humberto Vega-Mercado a M. Marcela and applied engineering aspects of food dehydration with up-to-date available commercial Cited by: DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Advances in Food Dehydration. DOI link for Advances in Food Dehydration. Advances in Food Dehydration book. Edited By Cristina Ratti. Edition 1st Edition. First Published Cited by: 7. ADVANCES in FOOD DEHYDRATION Edited by Cristina Ratti CRC Press is an imprint of the Taylor & Francis Group, an informa business Boca Raton London .

  Even though food dehydration is an old technique, due to technological advances in different fields, it is constantly evolving to offer better quality products and the development of new food products to satisfy the always increasing demand of novelty by: Dehydration Processes for Nutraceuticals and Functional Foods With Susan D. St. George and Stefan Cenkowski Awareness of the potential role of diet in the prevention and management of chronic and degenerative disease has led to a demand for high quality, safe, and effective healthy and benefi cial food and food-based by: 3.   Advances in Food Dehydration by Cristina Ratti, , available at Book Depository with free delivery : Cristina Ratti.   Advances in Food Dehydration (Contemporary Food Engineering) - Kindle edition by Ratti, Cristina. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Advances in Food Dehydration (Contemporary Food Engineering).Manufacturer: CRC Press.