Dehydration and Compression of Foods PDF Download
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Author:
Publisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 52
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Book Description
Author:
Publisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 52
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Book Description
Author: United States. Agricultural Research Administration
Publisher:
ISBN:
Category : Dried foods
Languages : en
Pages : 64
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Book Description
This publication reports the results of investigations on compressed dehydrated foods that were undertaken as an incidental part of a general research program dealing with the production, improvement and utilization of dehydrated foods.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 64
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Book Description
Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category : Dried food
Languages : en
Pages : 124
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Book Description
Author: Mokhtar M. Hamdy
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 46
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Book Description
Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category : Dried foods
Languages : en
Pages : 128
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Book Description
Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 226
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Book Description
Author: United States. Bureau of Agricultural and Industrial Chemistry
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 224
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Book Description
Author: Wallace B. Van Arsdel
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 380
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Book Description
Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physical and thermal properties of foods undergoing dehydration; the phenomena of heat and mass transfer in food, water, and air are described. The history and current status of the food dehydration industry are discussed. Kinds of drying equipment used (air, drum, and freeze dryers) and characteristics of dehydration plant operations are evaluated. Volume 2 describes the commercial dehydration of specific food commodities: potatoes, vegetables, fruits, milk, meat, eggs, juices, cereal grains, fish products, coffee and tea, soup and other dry mixes, and intermediate moisture foods. (nm).
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 80
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Book Description
