Dehydration of Foods (Food Engineering Series) | 
 enlarge | Authors: Gustavo V. Barbosa-canovas, Humberto Vega-mercado
Publisher: Springer
Category: Book
Buy New: $160.00
New (12) Used (10) from $150.00
Avg. Customer Rating:  2 reviews
Sales Rank: 1881127
Media: Hardcover
Edition: 1st
Number Of Items: 1
Pages: 330
Shipping Weight (lbs): 1.4
Dimensions (in): 9.2 x 6.2 x 1
ISBN: 0412064219
Dewey Decimal Number: 668.0284
EAN: 9780412064210
ASIN: 0412064219
Publication Date: June 30, 1996
Availability: Usually ships in 24 hours
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Product Description
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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| Customer Reviews:
 Excellent reference that anyone should have ... September 28, 1999
2 out of 2 found this review helpful
As Process Engineer I found this book to be an excellent reference for anyone that works/designs or uses dehydration processes on their shopfloors. This is the most used reference I have... Great work...
 Excellent in theory May 25, 1999
2 out of 2 found this review helpful
Es un libro excelente en la exposicion de la teoria del proceso de secado y en los equipos utilizados. Debiera tener mas ejemplos resueltos y un mejor apéndice con informacion general de distintos productos a secar. Por ejemplo frutas y verduras
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