Vacuum Drying for Extending Food Shelf-Life
Collection : SpringerBriefs in Applied Sciences and Technology, 2191-530X Détails physiques : XI, 72 p. 11 illus. online resource. ISBN :9783319082073.
Sujet(s) :
Chemistry.
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Food
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Biotechnology.
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Chemical engineering.
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Industrial engineering.
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Production engineering.
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Chemistry.
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Industrial Chemistry/Chemical Engineering.
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Industrial and Production Engineering.
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Food Science.
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Food
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Biotechnology.
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Chemical engineering.
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Industrial engineering.
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Production engineering.
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Chemistry.
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Industrial Chemistry/Chemical Engineering.
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Industrial and Production Engineering.
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Food Science.
Ressources en ligne :
Exemplaires : http://dx.doi.org/10.1007/978-3-319-08207-3
Introduction to low pressure processes -- Studies on conventional vacuum drying of foods -- Studies on freeze-drying of foods -- Studies on microwave-vacuum drying of foods -- Comparative studies.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
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