From the Author' s Preface
Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world. Facilities range in size from simple sun driers to very large capacity, sophisticated drying installations. A very wide range of dehydrated foods is available including vegetables, fruits, meat, fish, cereal and milk products. Dehydrated soup and sauce mixes and complete meals made up of dried ingredients are also available. A great deal of research has been carried out to improve the quality and convenience of dehydrated foods. Many modern dried foods may be reconstituted quickly to yield products with food flavour and texture. Thus, they make an important contribution to the convenience food market.
The book is made up of four parts. Part 1 covers the historical background and general principles of food dehydration by means of heated air, by contact with a heated surface, by the application of radiant, microwave or dielectric energy and by freeze-drying. In Part 2 information on drying phenomena methods and equipment is presented in dictionary form. A guide to the procedures and conditions used for drying specific foods is given in Part 3. An extensive list of references on aspects of food dehydration makes up Part 4.
[This book] . . . should be a quick and easy source of information for persons working in this section of the food industry.
"synopsis" may belong to another edition of this title.
'It is undoubtably a "must" for food process engineers working either in industry or in consultancy ... this book should becomea first reference.'
Food & Drink Newsletter, Jan 1997
"About this title" may belong to another edition of this title.
Book Description CRC Press, 1997. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0750611308
Book Description CRC Press, 1997. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110750611308