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Advances in Food Dehydration

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Overview

Comprehensive Assessment of This Globally Relevant Practice

As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.

Discusses Ways to Best Optimize Natural Resources

Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:

  • The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing
  • The difficulty to define quality in quantitative terms and to develop appropriate control techniques
  • The lack of realistic models and simulations to represent the phenomena

The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.

About the Editor:

Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.

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Product Details

  • ISBN-13: 9781420052527
  • Publisher: Taylor & Francis
  • Publication date: 11/18/2008
  • Series: Contemporary Food Engineering Series
  • Pages: 467
  • Product dimensions: 6.20 (w) x 9.30 (h) x 1.10 (d)

Table of Contents

Dehydration of Foods: General Concepts, Monica Araya-Farias and Cristina Ratti

Glass Transition Based Approach in Drying of Foods, Bhesh Bhandari and Benu Adhikari

Application of Image Analysis in Food Drying, Maturada Jinorose, Sakamon Devahastin, Angélique Léonard, and Silvia Blacher

Dehydration and Microstructure, Mohammad Shafiur Rahman

Convective Drying of Foods, María Elena Carrín and Guillermo Héctor Crapiste

Advances in Spouted Bed Drying of Foods, Sandra C .S. Rocha and Osvaldir P. Taranto

Osmotic Dehydration Technology in Food Processing – Application and Development, John Shi and Sophia Jun Xue

Foods Freeze-Drying: Fundamentals and Tendencies, J. Ignacio Lombraña

Rehydration and Reconstitution of Foods, Alejandro Marabi and I. Sam Saguy

Dehydration Processes For Nutraceuticals And Functional Foods, Susan D. St. George and Stefan Cenkowski

Drying of Microorganisms for Food Applications, Janusz Adamiec

Dryer Modelling, Catherine Bonazzi, Bertrand Broyart, and Francis Courtois

Non-Conventional Heating Sources During Drying, Valérie Orsat and G.S. Vijaya Raghavan

Energy Aspects in Food Dehydration, Tadeusz Kudra

Novel Food Dryers and Future Perspectives, Cristina Ratti

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