Dehydration of Foods

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado

Part of the Dehydration of Foods book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 1-8
  3. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 9-27
  4. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 29-99
  5. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 101-155
  6. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 157-184
  7. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 185-227
  8. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 229-263
  9. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 265-288
  10. Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado
    Pages 289-320
  11. Back Matter
    Pages 321-330

About this book

Introduction

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.

Keywords

food food industry food processing processing water

Authors and affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-2456-1
  • Copyright Information Springer-Verlag US 1996
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4419-4723-9
  • Online ISBN 978-1-4757-2456-1
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma