Get Advances in Food Dehydration (Contemporary Food Engineering PDF

By Cristina Ratti

ISBN-10: 1420052527

ISBN-13: 9781420052527

ISBN-10: 1420052535

ISBN-13: 9781420052534

Entire review of This Globally proper perform As a centuries-old meals renovation strategy, dehydration expertise has complex considerably long ago a long time because of new equipment, refined analytical ideas, and better mathematical modeling. supplying functional and professional perception from a global panel of specialists, Advances in nutrition Dehydration encompasses those innovative advances and successfully offers the data base required to optimize ordinary assets and decrease strength standards for you to meet becoming call for for inexpensive, top quality meals items. Discusses how one can most sensible Optimize average assets below the editorial information of nutrition engineering and dehydration authority Cristina Ratti, this source addresses the 3 greatest demanding situations linked to nutrition dehydration: The complicated nature of nutrients platforms including the deep structural and physico-chemical adjustments that foodstuffs suffer in the course of processing the trouble to outline caliber in quantitative phrases and to strengthen acceptable regulate options the inability of real looking versions and simulations to symbolize the phenomena The book’s well-developed chapters clarify the structural and physico-chemical alterations that nutrition undergoes in the course of dehydration, whereas discussing how you can optimize usual assets. as well as describing non-convectional heating resources akin to microwaves, infrared, and radio frequency, the textual content additionally examines the influence of drying on nutraceutical compounds, the bases of rehydration of dry meals debris and the stresses on microorganisms in the course of drying and their balance in the course of garage. Advances in meals Dehydration is a straight forward quantity that concisely hyperlinks the gamut of dehydration suggestions into one cohesive reference. in regards to the Editor: Cristina Ratti, Ph.D., is a nutrients engineering professor within the Soils and Agri-Food Engineering division on the Universit? Laval (Quebec). She is the coordinator of the nutrients Engineering software and a member of the Institute of Nutraceutical and serve as meals (INAF). She has released a number of clinical manuscripts concerning her study pursuits in meals dehydration in addition to physiochemical and caliber homes of foodstuffs with regards to drying.

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Additional resources for Advances in Food Dehydration (Contemporary Food Engineering Series)

Example text

It combines a generic structural model for shrinkage and the distribution factor concept for thermal conductivity. 5 summarizes some models found in the literature on thermophysical properties as a function of moisture content. , 2007; Sablani and Rahman, 2003). 5 DRYING TECHNOLOGIES This section will introduce and compare some conventional and new (nonconventional) drying technologies and outline the principles and advantages/disadvantages of their operations. A detailed description of these processes and the associated equipment is well beyond the objective of this section.

However, freeze-drying generally produces materials with fragile structures and higher porosity values (Krokida and Philippopoulus, 2005). In a study realized by Krokida and Maroulis (1997), the porosity of freeze-dried fruits and vegetables (80 to 90%) was always higher compared to all of the other dehydration processes that were used. The porosity of microwave potatoes and carrots followed (75%), but microwave-dried apples and bananas did not developed high porosities (60 and 25%, respectively).

16, 305–314, 1993. , Design of hot air drying for better foods, Trends Food Sci. , 17, 153–163, 2006. , Moisture sorption characteristics of freeze-dried blueberries, J. , 60, 810–814, 1995. , Thermal conductivity of apples as a function of moisture content, J. , 44, 198–199, 1979. , Total porosity and open-pore porosity in the drying of fruits, J. , 45, 1403–1407, 1980. , Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents, J. , 48, 1497–1553, 1983. , Models for the specific heat and thermal conductivity of garlic, Dry.

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Advances in Food Dehydration (Contemporary Food Engineering Series) by Cristina Ratti


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