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Vacuum Drying for Extending Food Shelf-Life electronic resource edited by Felipe Richter Reis.
Material type:
TextSeries: SpringerBriefs in Applied Sciences and TechnologyPublication details: Cham : Springer International Publishing : Imprint: Springer, 2014Description: XI, 72 p. 11 illus. online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9783319082073Subject(s): chemistry | Food science | Chemical engineering | Industrial engineering | Chemistry | Industrial Chemistry/Chemical Engineering | Industrial and Production Engineering | Food ScienceDDC classification: 660 LOC classification: TP155-156Online resources: Click here to access online
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In:
Springer eBooksSummary: In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Introduction to low pressure processes -- Studies on conventional vacuum drying of foods -- Studies on freeze-drying of foods -- Studies on microwave-vacuum drying of foods -- Comparative studies.
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Introduction to low pressure processes -- Studies on conventional vacuum drying of foods -- Studies on freeze-drying of foods -- Studies on microwave-vacuum drying of foods -- Comparative studies.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
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