An edition of Advances in Food Dehydration (Contemporary Food Engineering Series)
(2008)
Advances in food dehydration
by Cristina Ratti
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Subjects
Food, Drying, Dried food industry, Food, drying| Edition | Availability |
|---|---|
1
|
aaaa
|
2
Advances in Food Dehydration (Contemporary Food Engineering Series)
August 25, 2008, CRC
Hardcover
in English
1420052527 9781420052527
|
zzzz
|
Book Details
Table of Contents
Dehydration of foods
Glass transition based approach in drying of foods
Application of image analysis in food drying
Dehydration and microstructure
Convective drying of foods
Advances in spouted bed drying of foods
Osmotic dehydration technology in food processing application and development
Foods freeze-drying
Rehydration and reconstitution of foods
Dehydration processes for nutraceuticals and functional foods
Drying of microorganisms for food applications
Dryer modelling
Non-conventional heating sources during drying
Energy aspects in food dehydration
Novel food dryers and future perspectives.
Edition Notes
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| August 14, 2020 | Edited by ImportBot | import existing book |
| March 21, 2012 | Edited by LC Bot | import new book |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| December 10, 2009 | Created by WorkBot | add works page |