Food Dehydration

Name: Food Dehydration
Availability: OutOfStock
ISBN: 9780816906215

ISBN-10: 0816906211

ISBN-13: 9780816906215

Edition: 1993

Authors: Gustavo V. Barbosa-Cï¿½novas, Martin R. Okos

List price: $35.00

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Book details

List price: $35.00
Copyright year: 1993
Publisher: American Institute of Chemical Engineers
Binding: Hardcover
Pages: 126
Size: 8.75" wide x 11.50" long x 0.75" tall
Weight: 1.496
Language: English

Foreword
Process Design and Analysis of Dry Cooking Operations	p. 1
Thermodynamic Mechanisms for the Retention of Aroma Compounds During Drying of Foods	p. 32
Magnetic Resonance Imaging Analysis of Water Migration and Void Formation in Baking Biscuits	p. 39
Transport Mechanisms in the Drying of Granular Solids	p. 46
3D MR Microscopy of Foods During Drying	p. 55
CYTED-D AHI: An Ibero American Project on Intermediate Moisture Foods and Combined Methods Technology	p. 72
Optimizing an Automated Drying Process for Sugar-Coated Candies Using Response Surface Methodology	p. 80
Drying of Nixtamal	p. 85
Fuzzy Logic Control for Food Processes	p. 90
Inactivation of Lactic Acid Bacteria During Spray Drying	p. 98
Effect of the Conditions of Osmotic Treatment and the Quality of Dried Apple Dices	p. 108
The Use of G.A.B. Model to Represent Freeze-dried Pineapple Pulp Sorption Isotherms	p. 114
Importance of Proper Design of the Air Distributor Plate in a Fluidized Bed System	p. 118
Index	p. 127
Table of Contents provided by Blackwell. All Rights Reserved.