Advances in Food Dehydration

ISBN-13: 9780367386368 / Angielski / Miękka / 2019 / 467 str.

Cristina Ratti

Opis

Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry. This book explains the structural and physic-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Non-convectional heating sources such as microwaves, infrared, and radio frequency are described. 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.

Spis treści

Dehydration of Foods: General Concepts. Glass Transition Based Approach in Drying of Foods. Application of Image Analysis in Food Drying. Dehydration and Microstructure. Convective Drying of Foods. Advances in Spouted Bed Drying of Foods. Osmotic Dehydration Technology in Food Processing – Application and Development. Foods Freeze-Drying: Fundamentals and Tendencies. Rehydration and Reconstitution of Foods. Dehydration Processes For Nutraceuticals And Functional Foods. Drying of Microorganisms for Food Applications. Dryer Modelling. Non-Conventional Heating Sources During Drying. Energy Aspects in Food Dehydration. Novel Food Dryers and Future Perspectives.

O autorze

Cristina Ratti