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.
Students of food science and food science professionals
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.
- No. of pages:
- © Woodhead Publishing 1994
- 1st January 1994
- Woodhead Publishing
- Hardcover ISBN:
University of Reading, UK