Vacuum Drying for Extending Food Shelf-Life

  • Felipe Richter Reis

Part of the SpringerBriefs in Applied Sciences and Technology book series (BRIEFSAPPLSCIENCES)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Felipe Richter Reis
    Pages 1-6
  3. Felipe Richter Reis
    Pages 7-18
  4. Maria Lucia Masson
    Pages 19-28
  5. Felipe Richter Reis
    Pages 29-38
  6. Felipe Richter Reis
    Pages 39-72

About this book

Introduction

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Keywords

Freeze-drying of Food Microwave-Vacuum Drying Moisture diffusivity Shelf Life Increase Vaccuum Drying Food

Editors and affiliations

  • Felipe Richter Reis
    • 1
  1. 1.Instituto Federal do ParanáJacarezinhoBrazil

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-08207-3
  • Copyright Information The Author(s) 2014
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-08206-6
  • Online ISBN 978-3-319-08207-3
  • Series Print ISSN 2191-530X
  • Series Online ISSN 2191-5318
  • About this book
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