Download or read book Compression of Foods During Vacuum Freeze Dehydration written by Seid-Hossein Emami and published by . This book was released on 1979 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freeze Drying of Food Products written by Roji Balaji Waghmare and published by John Wiley & Sons. This book was released on 2024-04-08 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial 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.

Download or read book Freeze drying of Foods for the Armed Services written by J. M. Tuomy and published by . This book was released on 1970 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report reviews the development and use of freeze-dried food products for the Armed Services. It covers the various products and ration systems that have been developed, the basic parameters of freeze-drying and freeze-dried foods, commercial freeze-drying facilities, compression of freeze-dried foods, and development of freeze-dried foods for astronaut feeding. The report is non-technical and includes a selected bibliography for persons wishing to go more deeply into the technical aspects of freeze-drying. (Author).

Download or read book References on Compression of Freeze Dried Foods written by and published by . This book was released on 1978 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report attempts to assemble the references to the R & D work conducted in the area of freeze-dried and compressed foods. Sixty-eight technical reports with authors summaries, 69 journal articles and papers, 27 patents, and 17 specifications and Limited Production Purchase Descriptions are cited. The works cover the period from 1942 through 1977. In addition, the technical reports are cross-referenced by year of publication, by food category, and by author. The journal articles and papers are cross-referenced by author. Keywords: Food processing; Freeze dried foods; Compressed foods; Freeze drying; Reversible compression.

Download or read book Utilization of Low Temperature Air Drying in the Preparation of Compressed Food written by Frank W. Schmidt and published by . This book was released on 1979 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dehydration of Foods written by Humberto Vega-Mercado and published by Springer Science & Business Media. This book was released on 2013-03-14 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

Download or read book Mechanical Compression of Food Products During Freeze drying Through Force Produced by Springs written by Seid-Hossein Emami and published by . This book was released on 1976 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freeze drying of Foods for the Armed Forces written by J. M. Tuomy and published by . This book was released on 1970 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ultra high Compression of Dried Foods written by R. A. Lampi and published by . This book was released on 1965 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. (Author).

Download or read book Advances in Food Dehydration written by Cristina Ratti and published by CRC Press. This book was released on 2008-11-21 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 expe

Download or read book Compression of Dehydrated Foods written by Mokhtar M. Hamdy and published by . This book was released on 1961 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dehydration and Compression of Foods written by and published by National Academies. This book was released on 1982 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Water Relationships in Foods written by Harry Levine and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.

Download or read book Experimental Compression of Dehydrated Foods written by and published by . This book was released on 1948 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freeze drying of Foods written by Geraldine Antoinette Corridon and published by . This book was released on 1963 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Vacuum Drying for Extending Food Shelf Life written by Felipe Richter Reis and published by Springer. This book was released on 2014-07-08 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Download or read book Freeze Drying Technology in Foods written by Valentina Prosapio and published by MDPI. This book was released on 2021-08-31 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.