Vacuum Drying for Extending Food Shelf-Life
Springer International Publishing (Verlag)
978-3-319-08206-6 (ISBN)
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.
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.
| Erscheint lt. Verlag | 24.7.2014 |
|---|---|
| Reihe/Serie | SpringerBriefs in Applied Sciences and Technology |
| Zusatzinfo | XI, 72 p. 11 illus. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 142 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Maschinenbau | |
| Schlagworte | Freeze-drying of Food • Hot Air Drying • Microwave-Vacuum Drying • Moisture diffusivity • Shelf Life Increase • Vaccuum Drying Food |
| ISBN-10 | 3-319-08206-X / 331908206X |
| ISBN-13 | 978-3-319-08206-6 / 9783319082066 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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