Advances in Food Dehydration

ISBN: 9781420052527 出版年：2008 页码：488 CRC Press

Dehydration of Foods: General Concepts, Monica Araya-Farias and Cristina Ratti Glass Transition Based Approach in Drying of Foods, Bhesh Bhandari and Benu Adhikari Application of Image Analysis in Food Drying, Maturada Jinorose, Sakamon Devahastin, Angelique Leonard, and Silvia Blacher Dehydration and Microstructure, Mohammad Shafiur Rahman Convective Drying of Foods, Maria Elena Carrin and Guillermo Hector Crapiste Advances in Spouted Bed Drying of Foods, Sandra C .S. Rocha and Osvaldir P. Taranto Osmotic Dehydration Technology in Food Processing - Application and Development, John Shi and Sophia Jun Xue Foods Freeze-Drying: Fundamentals and Tendencies, J. Ignacio Lombrana Rehydration and Reconstitution of Foods, Alejandro Marabi and I. Sam Saguy Dehydration Processes For Nutraceuticals And Functional Foods, Susan D. St. George and Stefan Cenkowski Drying of Microorganisms for Food Applications, Janusz Adamiec Dryer Modelling, Catherine Bonazzi, Bertrand Broyart, and Francis Courtois Non-Conventional Heating Sources During Drying, Valerie Orsat and G.S. Vijaya Raghavan Energy Aspects in Food Dehydration, Tadeusz Kudra Novel Food Dryers and Future Perspectives, Cristina Ratti