Description

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.

Readership

Students of food science and food science professionals

Table of 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.

Details

No. of pages:
196
Language:
English
Copyright:
© 1994
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855733602

About the author