Dehydration of Foods(Springer-Verlag New York Inc.)


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Dehydration of Foods

(Tiparita)
2010

Humberto Vega-Mercado

Dehydration of Foods
ISBN: 9781441947239 Editura:

Springer-Verlag New York Inc.

Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

Limba Engleza
Cuprins Introduction to Dehydration of Foods. Fundamentals of Air Water Mixtures and Ideal Dryers. Physical, Chemical and Microbial Characteristics of Dehydrated Foods. Dehydration Mechanisms. Cabinet and Bed Dryers. Spray Drying. Freeze Dehydration. Osmotic Dehydration. Other Methods of Dehydration of Foods and Packaging Aspects. Appendix. Index 
Data Publicarii 9 December 10 
Editie 1st ed. Softcover of orig. ed. 1996 
Format Paperback 
Paginare 348 

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