Willkommen, schön sind Sie da!
Logo Ex Libris

Vacuum Drying for Extending Food Shelf-Life

  • Kartonierter Einband
  • 84 Seiten
(0) Erste Bewertung abgeben
Bewertungen
(0)
(0)
(0)
(0)
(0)
Alle Bewertungen ansehen
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original feat... Weiterlesen
CHF 78.00
Print on Demand - Auslieferung erfolgt in der Regel innert 4 bis 6 Wochen.
Bestellung & Lieferung in eine Filiale möglich

Beschreibung

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

There are only a few reports on use of vacuum for drying of food



Autorentext

Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paraná. He is a Food Engineer and has more than ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.

Dr Maria Lucia Masson is a Professor and Researcher at the Chemical Engineering Department of the Federal University of Paraná. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.



Inhalt
Introduction to low pressure processes.- Studies on conventional vacuum drying of foods.- Studies on freeze-drying of foods.- Studies on microwave-vacuum drying of foods.- Comparative studies.

Produktinformationen

Titel: Vacuum Drying for Extending Food Shelf-Life
Editor:
EAN: 9783319082066
ISBN: 331908206X
Format: Kartonierter Einband
Herausgeber: Springer International Publishing
Anzahl Seiten: 84
Gewicht: 143g
Größe: H235mm x B155mm x T4mm
Jahr: 2014
Auflage: 2014

Weitere Produkte aus der Reihe "SpringerBriefs in Applied Sciences and Technology"