Advances In Preconcentration And Dehydration Of Foods PDF Download
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Author | : Arnold Spicer |
Publisher | : Halsted Press |
Total Pages | : 526 |
Release | : 1974 |
Genre | : Food |
ISBN | : 9780470815915 |
Download Advances in Preconcentration and Dehydration of Foods Book in PDF, ePub and Kindle
Author | : Arnold Spicer |
Publisher | : |
Total Pages | : 526 |
Release | : 1974 |
Genre | : Food |
ISBN | : |
Download Advances in Preconcentration and Dehydration of Foods Book in PDF, ePub and Kindle
Author | : Arnold Spicer |
Publisher | : |
Total Pages | : 526 |
Release | : 1974 |
Genre | : |
ISBN | : |
Download Advances in Preconcentration and Dehydration of Foods. Spicer Book in PDF, ePub and Kindle
Author | : |
Publisher | : |
Total Pages | : 526 |
Release | : 1974 |
Genre | : Food -- Drying -- Congresses |
ISBN | : |
Download Advances in Preconcentration and Dehydration Book in PDF, ePub and Kindle
Author | : Cristina Ratti |
Publisher | : CRC Press |
Total Pages | : 488 |
Release | : 2008-11-21 |
Genre | : Technology & Engineering |
ISBN | : 1420052535 |
Download Advances in Food Dehydration Book in PDF, ePub and Kindle
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 expe
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1974 |
Genre | : |
ISBN | : |
Download Advances in Preconcentration and Dehydration of Food Book in PDF, ePub and Kindle
Author | : Yiu H. Hui |
Publisher | : DEStech Publications, Inc |
Total Pages | : 809 |
Release | : 2008 |
Genre | : Business & Economics |
ISBN | : 1932078568 |
Download Food Drying Science and Technology Book in PDF, ePub and Kindle
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Author | : |
Publisher | : Academic Press |
Total Pages | : 347 |
Release | : 1974-02-08 |
Genre | : Technology & Engineering |
ISBN | : 0080567657 |
Download Advances in Food Research Book in PDF, ePub and Kindle
Advances in Food Research
Author | : M.A. Rao |
Publisher | : CRC Press |
Total Pages | : 816 |
Release | : 2014-04-22 |
Genre | : Technology & Engineering |
ISBN | : 1466556420 |
Download Engineering Properties of Foods, Fourth Edition Book in PDF, ePub and Kindle
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.
Author | : Marcus Karel |
Publisher | : CRC Press |
Total Pages | : 606 |
Release | : 2003-06-20 |
Genre | : Technology & Engineering |
ISBN | : 0824755790 |
Download Physical Principles of Food Preservation Book in PDF, ePub and Kindle
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.