Food Drying Techniques

Author: Carol W. Costenbader
Editor: Storey Publishing
ISBN: 1603423249
Size: 19,53 MB
Format: PDF, ePub, Mobi
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Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Sustainable Food Drying Techniques In Developing Countries Prospects And Challenges

Author: Mahadi Hasan Masud
Editor: Springer Nature
ISBN: 3030424766
Size: 12,85 MB
Format: PDF, Kindle
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Spray Drying Techniques For Food Ingredient Encapsulation

Author: C. Anandharamakrishnan
Editor: John Wiley & Sons
ISBN: 1118864271
Size: 10,32 MB
Format: PDF, ePub, Mobi
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Food Drying Science And Technology

Author: Yiu H. Hui
Editor: DEStech Publications, Inc
ISBN: 1932078568
Size: 20,65 MB
Format: PDF, Kindle
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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 safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Vacuum Drying For Extending Food Shelf Life

Author: Felipe Richter Reis
Editor: Springer
ISBN: 3319082078
Size: 15,76 MB
Format: PDF, ePub
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In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

How To Dry Foods

Author: Deanna DeLong
Editor: Penguin
ISBN: 9781557880505
Size: 12,91 MB
Format: PDF, ePub, Mobi
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Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish

Advances In Food Dehydration

Author: Cristina Ratti
Editor: CRC Press
ISBN: 9781420052534
Size: 11,70 MB
Format: PDF, Docs
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Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products. Discusses Ways to Best Optimize Natural Resources Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing The difficulty to define quality in quantitative terms and to develop appropriate control techniques The lack of realistic models and simulations to represent the phenomena The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.

Industrial Drying Of Foods

Author: Christopher G J Baker
Editor: Springer Science & Business Media
ISBN: 9780751403848
Size: 15,29 MB
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Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Drying Technologies For Foods

Author: Prabhat K. Nema
Editor: CRC Press
ISBN: 9781138733084
Size: 18,68 MB
Format: PDF, ePub, Mobi
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Originally published in 3 volumes by New India Publishing Agency.

Techniques For Nanoencapsulation Of Food Ingredients

Author: C. Anandharamakrishnan
Editor: Springer Science & Business Media
ISBN: 1461493870
Size: 13,44 MB
Format: PDF, Kindle
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Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.