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Food Dehydration: A Dictionary and Guide (Butterworth-Heinem
Posted on 2010-03-16
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ebook description:
ann Series in Food Control) by J.G. Brennan ISBN-10 / ASIN: 0750611308 ISBN-13 / EAN: 9780750611305 Publisher: CRC Number Of Pages: 189 Publication Date: 1997-11-30 From the Author' s Preface Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world. Facilities range in size from simple sun drie to very large capacity, sophisticated drying installations. A very wide range of dehydrated foods is available including vegetables, fruits, meat, fish, cereal and milk products. Dehydrated soup and sauce mixes and complete meals made up of dried ingredients are also available. A great deal of research has been carried out to improve the quality and convenience of dehydrated foods. Many modern dried foods may be reconstituted quickly to yield products with food flavour and texture. Thus, they make an important contribution to the convenience food market. The book is made up of four parts. Part 1 cove the historical background and general principles of food dehydration by means of heated air, by contact with a heated surface, by the application of radiant, microwave or dielectric energy and by freeze-drying. In Part 2 information on drying phenomena methods and equipment is presented in dictionary form. A guide to the procedures and conditions used for drying specific foods is given in Part 3. An extensive list of references on aspects of food dehydration makes up Part 4. [This book] . . . should be a quick and easy source of information for peons working in this section of the food industry. download links:
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