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Food Drying and Dehydration: Technology and Effect on Food Properties

2015Book Open access
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dc.contributor.authorGuiné, Raquel
dc.date.accessioned2015-08-04T14:27:34Z
dc.date.available2015-08-04T14:27:34Z
dc.date.issued2015
dc.description.abstractDrying food is an ancient practice, and today is one of the most commonly applied conservation methods for foods, both from animal or vegetable origin, due to the many advantages it presents. Given the importance attached to this operation of food technology this e-book aims to make a relatively simple but still comprehensive approach to the drying operation. The topics addressed include: the major regulatory mechanisms of heat and mass transfer and the transfer properties in drying; water activity and sorption isotherms; drying kinetics; the most relevant used methods of drying; examples of dried foods; the effect of drying on some physicochemical properties of food (microstructure, texture, colour, chemical composition and flavour). This book was prepared to meet simultaneously the needs of academic and industry, and in this way it could function as an easy, always ready and first choice element to start any serious consult about the theme.por
dc.identifier.citationGuiné RPF (2015) Food Drying and Dehydration: Technology and Effect on Food Properties. LAP Lambert Academic Publishing GmbH & Co. Germany.por
dc.identifier.urihttp://hdl.handle.net/10400.19/2904
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherLAP Lambert Academic Publishing GmbH & Co. Germanypor
dc.subjectUnit operationpor
dc.subjectFood dryingpor
dc.subjectFood propertiespor
dc.subjectFood dehydrationpor
dc.titleFood Drying and Dehydration: Technology and Effect on Food Propertiespor
dc.typebook
dspace.entity.typePublication
oaire.citation.conferencePlaceGermanypor
oaire.citation.titleFood Drying and Dehydration: Technology and Effect on Food Properties.por
rcaap.rightsopenAccesspor
rcaap.typebookpor

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