Freeze Drying of Food ProductsAuthor :
Hardback
Published : Thursday 22 February 2024
Description
FREEZE DRYING OF FOOD PRODUCTS An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experienceDetailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray dryingCommercial applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.
You may also like ...
by
Hardback
22 Feb 2024
Food and beverage technology
€167.31
Extended stock – Dispatch 5-7 days
by
Paperback
28 Mar 2024
Childrens / Teenage fiction and true stories
€8.18
Extended stock – Dispatch 5-7 days
by
Hardback
29 Feb 2024
Food security and supply
€187.19
Extended stock – Dispatch 5-7 days
by
Hardback
31 Dec 2023
Biomedical engineering
€133.38
Extended stock – Dispatch 5-7 days
Reviews