Advances in food dehydration
By: edited by Cristina Ratti.
Contributors: Ratti, Cristina.
Series: Contemporary food engineering -- 5
Publisher: CRC Press/Taylor & Francis
Published: 2009
Place of publication: Boca Raton, FL
Language: eng
ISBN-13: 9781420052527
Subjects: Food -- Drying.; Dried food industry.
Notes: Includes bibliographical references and index.
Table of contents: title: Dehydration of foods; title: Glass transition based approach in drying of foods; title: Application of image analysis in food drying; title: Dehydration and microstructure; title: Convective drying of foods; title: Advances in spouted bed drying of foods; title: Osmotic dehydration technology in food processing application and development; title: Foods freeze-drying; title: Rehydration and reconstitution of foods; title: Dehydration processes for nutraceuticals and functional foods; title: Drying of microorganisms for food applications; title: Dryer modelling; title: Non-conventional heating sources during drying; title: Energy aspects in food dehydration; title: Novel food dryers and future perspectives.