Dehydration of Foods
Dehydration of Foods

Author: Humberto Vega-Mercado

Publisher: Springer Science & Business Media

Published: 2013-03-14

Total Pages: 340

ISBN-13: 147572456X

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Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

Heat and Mass Transfer in Drying of Porous Media
Heat and Mass Transfer in Drying of Porous Media

Author: Peng Xu

Publisher: CRC Press

Published: 2019-07-16

Total Pages: 206

ISBN-13: 1351019201

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Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.

Advances in Food Dehydration
Advances in Food Dehydration

Author: Cristina Ratti

Publisher: CRC Press

Published: 2008-11-21

Total Pages: 488

ISBN-13: 1420052535

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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 expe

Food Drying Science and Technology
Food Drying Science and Technology

Author: Yiu H. Hui

Publisher: DEStech Publications, Inc

Published: 2008

Total Pages: 809

ISBN-13: 1932078568

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A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.