Advances in Food Dehydration
Seiten
2008
Crc Press Inc (Verlag)
978-1-4200-5252-7 (ISBN)
Crc Press Inc (Verlag)
978-1-4200-5252-7 (ISBN)
Dehydration is a traditional food preservation method that has advanced significantly as a result of various dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. This book provides a practical understanding of dehydration and the developments in the food industry.
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 experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.
Discusses Ways to Best Optimize Natural Resources
Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:
The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing
The difficulty to define quality in quantitative terms and to develop appropriate control techniques
The lack of realistic models and simulations to represent the phenomena
The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, 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. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.
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 experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.
Discusses Ways to Best Optimize Natural Resources
Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:
The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing
The difficulty to define quality in quantitative terms and to develop appropriate control techniques
The lack of realistic models and simulations to represent the phenomena
The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, 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. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.
Cristina Ratti
Dehydration of Foods: General Concepts. Glass Transition Based Approach in Drying of Foods. Application of Image Analysis in Food Drying. Dehydration and Microstructure. Convective Drying of Foods. Advances in Spouted Bed Drying of Foods. Osmotic Dehydration Technology in Food Processing – Application and Development. Foods Freeze-Drying: Fundamentals and Tendencies. Rehydration and Reconstitution of Foods. Dehydration Processes For Nutraceuticals And Functional Foods. Drying of Microorganisms for Food Applications. Dryer Modelling. Non-Conventional Heating Sources During Drying. Energy Aspects in Food Dehydration. Novel Food Dryers and Future Perspectives.
| Erscheint lt. Verlag | 21.11.2008 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 793 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4200-5252-7 / 1420052527 |
| ISBN-13 | 978-1-4200-5252-7 / 9781420052527 |
| Zustand | Neuware |
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