Advances in Food DehydrationAuthor:
Publisher: CRC Press
Publish date: August 2008
Explains the deep structural and physico-chemical changes food undergoes during dehydration processes Introduces models and simulations to represent the phenomena Discusses how to optimize natural resources and reduce energy requirements in dehydration Describes different non-conventional heating sources such as microwaves, infrared, and radio frequency Examines stresses on microorganisms during drying and the stability of dried microorganisms during storage Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry. This book explains the structural and physico-chemical changes that food undergoes during dehydration and discusses ways to optimize natural resources. Non-convectional heating sources such as microwaves, infrared, and radio frequency are described. The text also examines the stresses on microorganisms during drying and the stability of storage.