Titlebook: Dehydration of Foods; Gustavo V. Barbosa-Cánovas,Humberto Vega-Mercado Book 1996 Springer-Verlag US 1996 food.food industry.food processin

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津貼

Fundamentals of Air-Water Mixtures and Ideal Dryers, but we consider it important to include in this chapter fundamental aspects of an air—water mixture before entering into the details of drying operations such as spray drying, fluidized bed drying, or atmospheric drying.

Arthropathy

Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods,consideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).

入會

Dehydration Mechanisms,ng is defined as the removal of moisture from a product, and in most practical situations the principal step during drying is the internal mass transfer (Chirife, 1983). Van Arsdel and Copley (1963) pointed out the necessity of understanding the real mechanism of the drying process for proper equipm

制定法律

痛打

痛打

Other Methods of Dehydration of Foods and Packaging Aspects,industry. This chapter covers drying techniques such as sun drying, vacuum drying, drum drying, microwave drying, extrusion cooking, fluidized bed drying, and pneumatic drying. In addition, this chapter includes some important aspects related to the packaging of dried foods: mechanical damage, perme

懶洋洋

https://doi.org/10.1007/978-3-531-91841-9ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.

FACET

保留

?ffentlicher Personennahverkehrconsideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).