Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, ...
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Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and descriptions of drying processes based on different theoretical approaches. The second half of the text focuses on the specific methods used in the dehydration process, including the mass and energy balances, with illustrations on each of the drying alternatives. The drying operations described are: cabinet, spray, drum drying, freeze dehydration, vacuum, sun, microwave, fluidized bed, osmotic dehydration, and extrusion cooking. The book concludes with a section designed to help the reader determine the appropriate method of packaging materials for dehydrated foods. Bringing together essential information on fundamental and applied engineering aspects of food dehydration, this book will prove to be an invaluable resource to all food technologists, chemical engineers working in the food industry and professionals in the drying business. Senior and graduate students in food processing and food science careers will also value this reference guide as an essential part of their studies.
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Add this copy of Dehydration of Foods (Food Engineering Series) to cart. $32.53, fair condition, Sold by Phatpocket Limited rated 4.0 out of 5 stars, ships from Waltham Abbey, ESSEX, UNITED KINGDOM, published 1996 by Springer.
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Acceptable. Used-Acceptable. Ships from UK in 48 hours or less (usually same day). Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry.
Add this copy of Dehydration of Foods to cart. $33.12, poor condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1996 by Chapman & Hall.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. Book contains pencil markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 700grams, ISBN: 9780412064210.
Add this copy of Dehydration of Foods (Food Engineering Series) to cart. $39.96, good condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1996 by Chapman & Hall.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. Clean from markings In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 700grams, ISBN: 9780412064210.
Add this copy of Dehydration of Foods (Food Engineering Series) to cart. $119.95, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1996 by Springer.
Add this copy of Dehydration of Foods to cart. $159.69, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2010 by Springer-Verlag New York Inc..
Add this copy of Dehydration of Foods to cart. $159.69, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 1996 by Springer.
Add this copy of Dehydration of Foods to cart. $176.79, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 1996 by Springer.
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New. Sewn binding. Cloth over boards. 330 p. Food Engineering. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Dehydration of Foods to cart. $176.79, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 1996 by Springer.
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Fine. Sewn binding. Cloth over boards. 330 p. Food Engineering. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
