Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

Inhalt

Introduction to Dehydration of Foods. Fundamentals of Air Water Mixtures and Ideal Dryers. Physical, Chemical and Microbial Characteristics of Dehydrated Foods. Dehydration Mechanisms. Cabinet and Bed Dryers. Spray Drying. Freeze Dehydration. Osmotic Dehydration. Other Methods of Dehydration of Foods and Packaging Aspects. Appendix. Index