Drying Technology in Agriculture and Food Sciences
Seiten
2001
Science Publishers,U.S. (Verlag)
978-1-57808-148-6 (ISBN)
Science Publishers,U.S. (Verlag)
978-1-57808-148-6 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Drying is one of the most cost-effective means of preservation of grains, crops and foods of all varieties. From both energy and environmental points of view, it is important that drying technology be improved to reduce spoilage and enhance quality. This book explores developments in the field.
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
Equilibrium moisture relations for foods and biomaterials; moisture diffusivity in foods - an overview; quality changes in food materials; hygrothermal properties of grains; quality changes during drying of food polymers; physical property changes of fruits and vegetables during hot air drying; spray and freeze drying of enzymes; physical properties and drying rate of alfalfa; principles, applications and potential of heat pump drying systems; principles and applications of microwave drying; innovation in drying technologies.
Erscheint lt. Verlag | 1.1.2001 |
---|---|
Verlagsort | Enfield |
Sprache | englisch |
Gewicht | 950 g |
Themenwelt | Naturwissenschaften ► Biologie ► Botanik |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-57808-148-3 / 1578081483 |
ISBN-13 | 978-1-57808-148-6 / 9781578081486 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Gefäßpflanzen: Grundband
Buch | Hardcover (2021)
Springer Spektrum (Verlag)
44,99 €
40 mitteleuropäische Pflanzenfamilien
Buch | Hardcover (2021)
Haupt Verlag
36,00 €