£121.43

Springer Dehydration of Foods - Food Engineering Series Book

Name: Springer Dehydration of Foods - Food Engineering Series Book
Brand: Springer
Price: 121.43 GBP
Availability: InStock

Preserving Food

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Description

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.

Key Features

Integrates basic engineering concepts with hands-on dehydration techniques for practical application.

Provides an extensive review of scientific data regarding physical and chemical changes in food.

Covers microbiological changes and packaging aspects to ensure a complete understanding of the process.

Includes detailed analysis of water-air mixtures and the specific characteristics of dehydrated food.

Explores technical topics like glass transition temperature and enzymatic or nonenzymatic reactions.

Discusses the impact of dehydration on the destruction of nutrients and food aromas.

Product Specifications

Brand: Springer
Format: hardcover
ASIN: 0412064219
Category: Books > Subjects > Food & Drink > Preserving Food
Domain: Amazon UK
Release Date: 30 June 1996
Listed Since: 16 December 2006

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Springer Dehydration of Foods - Food Engineering Series Book

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