Advances in Food Dehydration Contributor(s): Ratti, Cristina (Editor) |
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ISBN: 0367386364 ISBN-13: 9780367386368 Publisher: CRC Press OUR PRICE: $75.95 Product Type: Paperback - Other Formats Published: September 2019 |
Additional Information |
BISAC Categories: - Technology & Engineering | Food Science - General |
Dewey: 664.028 |
Series: Contemporary Food Engineering |
Physical Information: 1.3" H x 6.1" W x 9.1" (1.30 lbs) 467 pages |
Descriptions, Reviews, Etc. |
Publisher Description: 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 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. |