Food Dehydration book cover

Food Dehydration

A Dictionary and Guide

This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of dehydrated foods. It is an ideal reference work for students of food science as well as a quick and easy source of information for food science professionals.

Hardbound, 196 Pages

Published: January 1994

Imprint: Woodhead Publishing

ISBN: 978-1-85573-360-2

Contents

  • Part 1 Historical background and general principles methods: Heated air; Heated surface; Radiant; Microwave and dielectric energy; Freeze drying. Part 2 Dictionary of food dehydration from abrasive peeling to wheel atomiser. Part 3 Guide to dehydrated foods.

Advertisement

advert image