Food Drying Vol 1

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Dehydration of Foods

Author	: Humberto Vega-Mercado
Publisher	: Springer Science & Business Media
Total Pages	: 340
Release	: 2013-03-14
ISBN-10	: 9781475724561
ISBN-13	: 147572456X
Rating	: 4/5 (56X Downloads)

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Book Synopsis Dehydration of Foods by : Humberto Vega-Mercado

Download or read book Dehydration of Foods written by Humberto Vega-Mercado and published by Springer Science & Business Media. This book was released on 2013-03-14 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Dehydration of Foods Related Books

Language: en
Pages: 340

Dehydration of Foods

Authors: Humberto Vega-Mercado

Categories: Technology & Engineering

Type: BOOK - Published: 2013-03-14 - Publisher: Springer Science & Business Media

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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 discu

Language: en
Pages: 829

Food Processing Handbook

Authors: James G. Brennan

Categories: Technology & Engineering

Type: BOOK - Published: 2012-05-07 - Publisher: John Wiley & Sons

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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing top

Language: en
Pages: 809

Food Drying Science and Technology

Authors: Yiu H. Hui

Categories: Business & Economics

Type: BOOK - Published: 2008 - Publisher: DEStech Publications, Inc

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A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and s

Language: en
Pages: 274

Freeze-Drying of Pharmaceutical and Food Products

Authors: Tse-Chao Hua

Categories: Technology & Engineering

Type: BOOK - Published: 2010-07-30 - Publisher: Elsevier

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Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temp

Language: en
Pages: 441

Food Process Engineering

Authors: Dennis R. Heldman

Categories: Science

Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance