E-Book, Englisch, 467 Seiten
Ratti Advances in Food Dehydration
Erscheinungsjahr 2008
ISBN: 978-1-4200-5253-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 467 Seiten
Reihe: Contemporary Food Engineering
ISBN: 978-1-4200-5253-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Comprehensive Assessment of This Globally Relevant Practice
As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.
Discusses Ways to Best Optimize Natural Resources
Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:
- The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing
- The difficulty to define quality in quantitative terms and to develop appropriate control techniques
- The lack of realistic models and simulations to represent the phenomena
The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.
About the Editor:
Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.
Zielgruppe
Research scientists and engineers in food dehydration; food science and technology professionals in food drying operations; graduate, professors, USDA, and FDA regulatory personnel.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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, Angélique Léonard, and Silvia Blacher
Dehydration and Microstructure, Mohammad Shafiur Rahman
Convective Drying of Foods, María Elena Carrín and Guillermo Héctor 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 Lombraña
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, Valérie Orsat and G.S. Vijaya Raghavan
Energy Aspects in Food Dehydration, Tadeusz Kudra
Novel Food Dryers and Future Perspectives, Cristina Ratti
