Drying And Dehydration Of Food

Author : Harry Willard Von Loesecke
Publisher : Unknown
Page : 330 pages
File Size : 53,7 Mb
Release : 1955
Category : Dried food
ISBN : UOM:39015023907556

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Drying and Dehydration of Foods by Harry Willard Von Loesecke Pdf

Types of dehydrates. Sun-drying and dehydration of fruits. Dehydration of vegetables. Dehydration of eggs, milk, butter, meat, fish, beef blood and gelatin. Dehydration of miscellaneous foods. Plant sanitation. Nutritive value of dried and dehydrated foods. Packaging and storage. Rehydration of dehydrated foods. Some analytical methods.

Author : Humberto Vega-Mercado
Publisher : Springer Science & Business Media
Page : 340 pages
File Size : 48,5 Mb
Release : 2013-03-14
Category : Technology & Engineering
ISBN : 9781475724561

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Dehydration of Foods by Humberto Vega-Mercado Pdf

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.

Author : Cristina Ratti
Publisher : CRC Press
Page : 467 pages
File Size : 46,6 Mb
Release : 2008-11-21
Category : Technology & Engineering
ISBN : 1420052535

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Advances in Food Dehydration by Cristina Ratti Pdf

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.

Author : Yiu H. Hui
Publisher : DEStech Publications, Inc
Page : 809 pages
File Size : 49,5 Mb
Release : 2008
Category : Business & Economics
ISBN : 9781932078565

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Food Drying Science and Technology by Yiu H. Hui Pdf

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.

Author : Tammy Gangloff,Steven Gangloff,September Ferguson
Publisher : Stackpole Books
Page : 368 pages
File Size : 48,5 Mb
Release : 2014-09-15
Category : Cooking
ISBN : 9780811760867

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The Ultimate Dehydrator Cookbook by Tammy Gangloff,Steven Gangloff,September Ferguson Pdf

The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.

Author : Harry W. Von Loesecke
Publisher : Unknown
Page : 302 pages
File Size : 43,7 Mb
Release : 1945
Category : Electronic
ISBN : OCLC:476002000

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Drying and Dehydration of Foods by Harry W. Von Loesecke Pdf

Author : Dennis R. Heldman
Publisher : Springer Science & Business Media
Page : 441 pages
File Size : 46,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401093378

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Food Process Engineering by Dennis R. Heldman Pdf

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 of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Author : Harry W.von Loesecke
Publisher : Unknown
Page : 300 pages
File Size : 48,5 Mb
Release : 2000-09-01
Category : Electronic
ISBN : 8185031959

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Drying and Dehydration of Food by Harry W.von Loesecke Pdf

Author : Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 48,5 Mb
Release : 2020-10-10
Category : Technology & Engineering
ISBN : 9789386546838

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Drying Technologies For Foods by Prabhat K Nema,Arun S. Mujumdar,Barjinder Pal Kaur Pdf

Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Author : Deanna Delong
Publisher : Penguin
Page : 224 pages
File Size : 52,8 Mb
Release : 2006-09-05
Category : Cooking
ISBN : 9781440624292

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How to Dry Foods by Deanna Delong Pdf

When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry Foods includes: Step-by-step instructions on how to dry a wide variety of foods Updated information about equipment and drying techniques More than 100 delicious recipes, from main courses to desserts and more Helpful charts and tables for at-a-glance reference Food safety tips Clever crafts that are made from dried foods

Author : Teresa Marrone
Publisher : Storey Publishing, LLC
Page : 751 pages
File Size : 47,8 Mb
Release : 2018-06-12
Category : Cooking
ISBN : 9781635860252

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The Beginner's Guide to Dehydrating Food, 2nd Edition by Teresa Marrone Pdf

This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Author : J.G. Brennan
Publisher : CRC Press
Page : 189 pages
File Size : 55,5 Mb
Release : 1997-11-30
Category : Technology & Engineering
ISBN : 0750611308

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Food Dehydration by J.G. Brennan Pdf

From the Author' s Preface Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world. Facilities range in size from simple sun driers to very large capacity, sophisticated drying installations. A very wide range of dehydrated foods is available including vegetables, fruits, meat, fish, cereal and milk products. Dehydrated soup and sauce mixes and complete meals made up of dried ingredients are also available. A great deal of research has been carried out to improve the quality and convenience of dehydrated foods. Many modern dried foods may be reconstituted quickly to yield products with food flavour and texture. Thus, they make an important contribution to the convenience food market. The book is made up of four parts. Part 1 covers the historical background and general principles of food dehydration by means of heated air, by contact with a heated surface, by the application of radiant, microwave or dielectric energy and by freeze-drying. In Part 2 information on drying phenomena methods and equipment is presented in dictionary form. A guide to the procedures and conditions used for drying specific foods is given in Part 3. An extensive list of references on aspects of food dehydration makes up Part 4. [This book] . . . should be a quick and easy source of information for persons working in this section of the food industry.

Author : H. W. V. Loesecke
Publisher : Unknown
Page : 273 pages
File Size : 51,9 Mb
Release : 2009
Category : Dehydration-foods
ISBN : OCLC:728081600

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Drying and Dehydration of Foods by H. W. V. Loesecke Pdf

Author : Tammy Gangloff,Steven Gangloff,September Ferguson
Publisher : Stackpole Books
Page : 368 pages
File Size : 43,6 Mb
Release : 2014-09-15
Category : Cooking
ISBN : 9780811713382

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The Ultimate Dehydrator Cookbook by Tammy Gangloff,Steven Gangloff,September Ferguson Pdf

The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator. • Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques • Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times • Includes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers • Includes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers.

Author : H. W. V. Loesecke
Publisher : Unknown
Page : 273 pages
File Size : 55,9 Mb
Release : 2009
Category : Dehydration-foods
ISBN : OCLC:728081600

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Drying and Dehydration of Foods by H. W. V. Loesecke Pdf