Food Drying Science and Technology
Microbiology, Chemistry, Applications
Seiten
2008
DEStech Publications, Inc (Verlag)
978-1-932078-56-5 (ISBN)
DEStech Publications, Inc (Verlag)
978-1-932078-56-5 (ISBN)
- Titel z.Zt. nicht lieferbar
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
A definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood; covers microbial issues and safety; and includes newest designs for drying systems and manufacturing lines.
This is a definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It also includes newest designs for drying systems and manufacturing lines. Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage. This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.
This is a definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It also includes newest designs for drying systems and manufacturing lines. Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage. This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.
| Erscheint lt. Verlag | 17.1.2008 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | Lancaster |
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-932078-56-8 / 1932078568 |
| ISBN-13 | 978-1-932078-56-5 / 9781932078565 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
A Laboratory Manual
Buch | Softcover (2022)
John Wiley & Sons Inc (Verlag)
CHF 103,00
Hygieneanforderungen und Managementsysteme
Buch | Softcover (2025)
DIN Media (Verlag)
CHF 307,55
