Springer Dehydration of Foods - Food Engineering Series Book

Dehydration of Foods from the Food Engineering Series offers a comprehensive guide for professionals and students. This reference book integrates fundamental concepts with practical, hands-on techniques for food dehydration from an engineering perspective. It provides a wide range of scientific and technical information to help you understand the complexities of the dehydration process. The text covers essential topics including physical, chemical, and microbiological changes that occur during dehydration. You will find detailed discussions on various aspects, from initial water-air mixtures to the final packaging stages. The first section provides a deep review of critical subjects such as the characteristics of dehydrated food, glass transition temperature, and the impact of enzymatic and nonenzymatic reactions. It also addresses the destruction of nutrients and aromas, making it an essential resource for anyone studying food preservation and engineering.