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Author : Anonim
Publisher : Unknown
Page : 44 pages
File Size : 54,8 Mb
Release : 1925
Category : Agriculture
ISBN : UIUC:30112019240313
Author : Anonim
Publisher : Unknown
Page : 32 pages
File Size : 47,5 Mb
Release : 1943
Category : Agriculture
ISBN : UIUC:30112019313326
Author : Edward Mackay Chace,Vinnie Arah Pease,William Alexander Noel
Publisher : Unknown
Page : 56 pages
File Size : 54,8 Mb
Release : 1941
Category : Fruit
ISBN : UIUC:30112019273611
Author : United States. Bureau of Agricultural and Industrial Chemistry
Publisher : Unknown
Page : 224 pages
File Size : 54,8 Mb
Release : 1944
Category : Fruit
ISBN : UVA:X030450608
Author : Anonim
Publisher : Unknown
Page : 226 pages
File Size : 40,5 Mb
Release : 1944
Category : Fruit
ISBN : IND:30000091661508
Author : Jasper Woodroof
Publisher : Springer Science & Business Media
Page : 680 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401173858
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.
Author : United States. Department of Agriculture. Interbureau Coordinating Committee on Post-War Programs
Publisher : Unknown
Page : 124 pages
File Size : 41,6 Mb
Release : 1945
Category : Dried fruit
ISBN : UIUC:30112069612171
Author : Michelle Keogh
Publisher : Apple Press
Page : 192 pages
File Size : 46,8 Mb
Release : 2016-03-03
Category : Electronic
ISBN : 1845436334
A food dehydrator is a versatile kitchen appliance that enables you to easily preserve large quantities of fresh foods and create healthier versions of grocery store treats. Not only can you and your family snack healthier and add variety to your diet, you can save money at the same time! The snack recipes in Dehydrating at Home are a perfect solution for busy families who do not want to compromise when it comes to health and nutrition. Dehydrating at Home features easy recipes for the beginner such as Dried Nectarines, Strawberry-Apple Fruit Leather, or Dried Tomatoes. It also features a wide variety of recipes that take dehydrating to the next level such as Polka Dot Fruit Roll Ups, flatbreads, cookies, and yogurt. The majority of the recipes are inspired by fresh seasonal ingredients that develop upon the ingredients' innate deliciousness. Dehydrating at Home emphasises foods that store well for months in addition to being easy to grab on your way out the door to school, work, sporting events, or a walk in the woods. The Herbs & Seasonings chapter is an exception to this rule, but its simple recipes strive to make your time in the kitchen easier and more fruitful. Once you learn what to look for in a dehydrator, how to prepare your foods for dehydrating, and how to store your bounty, your dehydrator can become a major player in your kitchen that can save you a great deal of money as well as produce foods that are much fresher and tastier than their supermarket counterparts.
Author : Samuel Cate Prescott
Publisher : Unknown
Page : 12 pages
File Size : 54,7 Mb
Release : 1919
Category : Food
ISBN : UIUC:30112104109357
Author : Jeanette Hurt
Publisher : Alpha Books
Page : 0 pages
File Size : 50,7 Mb
Release : 2013
Category : Cooking (Dried foods)
ISBN : 1615642269
The Complete Idiot's Guide(R) to Dehydrating Foods is a comprehensive introduction to the process of food dehydrating. Commercial dehydrators were once too expensive for the typical home, but they've become much more popular in recent years as people have discovered the value and versatility of drying foods at home for snacks such as dried fruits and vegetables, trail mix, jerkies, fruit leathers, and more, all at a fraction of the cost were they to buy commercially-dried foods. Today, people are using their home dehydrators for drying and preserving all types of foods, from fruits and vegetables, to herbs, and even drying flowers for crafts. The authors will take readers through the process, step by step, showing them how to buy the right dehydrator for their kitchen, how to use it properly so their yield and savings are maximized, and even how they can dry foods using less conventional methods, such as a solar dryer or even their conventional oven. Readers will benefit from more than 80 recipes that will enable them to preserve and create wonderful foods that will save them time, money, and bring a entirely new offering of tastes to their kitchen.
Author : Harry Carlyle Hensley
Publisher : Unknown
Page : 58 pages
File Size : 47,7 Mb
Release : 1942
Category : Dried foods
ISBN : STANFORD:36105210296658
Author : United States. Department of Agriculture. Library
Publisher : Unknown
Page : 124 pages
File Size : 52,8 Mb
Release : 1945
Category : Dried food
ISBN : UIUC:30112101557269
Author : United States. Department of Agriculture. Library
Publisher : Unknown
Page : 128 pages
File Size : 40,7 Mb
Release : 1945
Category : Dried foods
ISBN : CORNELL:31924014508406
Author : William Vere Cruess
Publisher : Unknown
Page : 928 pages
File Size : 44,5 Mb
Release : 1948
Category : Canning and preserving
ISBN : CORNELL:31924003555707
Author : Cristina Ratti
Publisher : CRC Press
Page : 467 pages
File Size : 47,6 Mb
Release : 2008-11-21
Category : Technology & Engineering
ISBN : 1420052535
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.
