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Item Details
Title: FOOD DRYING SCIENCE AND TECHNOLOGY
MICROBIOLOGY, CHEMISTRY, APPLICATION
By: Y. H. Hui (Editor), Mohammed M. Farid (Editor), Oladiran Fasina (Editor)
Format: Hardback

List price: £223.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1932078568
ISBN 13: 9781932078565
Publisher: DESTECH PUBLICATIONS, INC
Pub. date: 1 May, 2007
Pages: 807
Description: 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.
Synopsis: This is a definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It also includes newest designs for drying systems and manufacturing lines. Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage. This book makes clear the principles of food drying and the mathematical techniques for analyzing drying processes. At the same time it provides details on how drying is now done within the global food industry, e.g., how drying lines are designed and set up. Using the most current numerical and empirical data, the authors show how various types of drying affect the chemistry and sensory properties of foods. Key information is also furnished on microbial safety, preservation, and packaging.
Illustrations: Illustrations
Publication: US
Imprint: DEStech Publications, Inc
Returns: Returnable
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