Food Drying Progress and Importance
Author | : |
Publisher | : |
Total Pages | : 24 |
Release | : 1919 |
Genre | : Cooking (Dried foods) |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 24 |
Release | : 1919 |
Genre | : Cooking (Dried foods) |
ISBN | : |
Author | : Anon. |
Publisher | : Braithwaite Press |
Total Pages | : 22 |
Release | : 2012-10 |
Genre | : Cooking |
ISBN | : 9781447463603 |
Drying fruit and vegetables has always been a popular way of keeping home and locally grown produce fit and ready to eat but the process is going through a revival in kitchens around the world. This is a wonderful guide for anybody interested in learning how to save food from going off and saving money in the process. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author | : National War Garden Commission |
Publisher | : Forgotten Books |
Total Pages | : 32 |
Release | : 2017-10-29 |
Genre | : |
ISBN | : 9780265934043 |
Excerpt from Food Drying Progress and Importance: How the People of America Can and Should Help in Developing the Use of Dried Vegetables To cover an entire community this should be done by the central body in charge. If the community is too large for a single drying center each center should have its organization. A general meeting offers a good chance to arrange this. Members should enroll with the secretary. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : National War Garden Commission |
Publisher | : |
Total Pages | : 28 |
Release | : 2016-08-26 |
Genre | : History |
ISBN | : 9781362424505 |
Author | : Xiao Dong Chen |
Publisher | : John Wiley & Sons |
Total Pages | : 352 |
Release | : 2009-03-16 |
Genre | : Technology & Engineering |
ISBN | : 1444309420 |
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.
Author | : Cristina Ratti |
Publisher | : CRC Press |
Total Pages | : 488 |
Release | : 2008-11-21 |
Genre | : Technology & Engineering |
ISBN | : 1420052535 |
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 | : National War Garden Commission |
Publisher | : |
Total Pages | : 158 |
Release | : 1919 |
Genre | : |
ISBN | : |
Author | : Prabhat K Nema |
Publisher | : New India Publishing Agency |
Total Pages | : 4 |
Release | : 2020-10-10 |
Genre | : Technology & Engineering |
ISBN | : 9386546833 |
Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.
Author | : |
Publisher | : |
Total Pages | : 1316 |
Release | : 1922 |
Genre | : Agriculture |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1304 |
Release | : 1922 |
Genre | : Agriculture |
ISBN | : |