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New Perspectives on Food Blanching

Felipe Richter Reis (Herausgeber)

Buch | Hardcover

XI, 154 Seiten

2017 | 1st ed. 2017
Springer International Publishing (Verlag)
978-3-319-48664-2 (ISBN)

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This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.

Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".

Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.

Erscheinungsdatum	18.01.2017
Zusatzinfo	XI, 154 p. 49 illus., 10 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
	Technik ► Bauwesen
	Technik ► Lebensmitteltechnologie
	Technik ► Maschinenbau
Schlagworte	Chemistry • Chemistry and Materials Science • Food and beverage technology • Food blanching • food science • Hot water blanching • Industrial chemistry and chemical engineering • Industrial Chemistry/Chemical Engineering • Infrared blanching • Microwave blanching • Ohmic blanching • Quality Control, Reliability, Safety and Risk • Reliability Engineering • Steam blanching
ISBN-10	3-319-48664-0 / 3319486640
ISBN-13	978-3-319-48664-2 / 9783319486642
Zustand	Neuware