By Cristina Ratti

Complete evaluation of This Globally proper perform As a centuries-old nutrients upkeep process, dehydration expertise has complex considerably long ago many years due to new equipment, refined analytical recommendations, and more desirable mathematical modeling. offering useful and specialist perception from a world panel of specialists, Advances in nutrients Dehydration encompasses those progressive advances and successfully provides the information base required to optimize ordinary assets and decrease strength specifications with a view to meet transforming into call for for reasonably cheap, high quality foodstuff items. Discusses how you can most sensible Optimize normal assets lower than the editorial advice of foodstuff engineering and dehydration authority Cristina Ratti, this source addresses the 3 largest demanding situations linked to meals dehydration: The complicated nature of nutrients platforms including the deep structural and physico-chemical alterations that foodstuffs endure in the course of processing the trouble to outline caliber in quantitative phrases and to improve acceptable regulate recommendations the inability of practical versions and simulations to symbolize the phenomena The book’s well-developed chapters clarify the structural and physico-chemical adjustments that meals undergoes in the course of dehydration, whereas discussing how one can optimize common assets. as well as describing non-convectional heating assets comparable to microwaves, infrared, and radio frequency, the textual content additionally examines the effect of drying on nutraceutical compounds, the bases of rehydration of dry nutrients debris and the stresses on microorganisms in the course of drying and their balance in the course of garage. Advances in meals Dehydration is a straight forward quantity that concisely hyperlinks the gamut of dehydration options into one cohesive reference. in regards to the Editor: Cristina Ratti, Ph.D., is a meals engineering professor within the Soils and Agri-Food Engineering division on the Universit? Laval (Quebec). She is the coordinator of the nutrients Engineering software and a member of the Institute of Nutraceutical and serve as meals (INAF). She has released various clinical manuscripts concerning her study pursuits in nutrition dehydration in addition to physiochemical and caliber houses of foodstuffs with regards to drying.

Show description

Read or Download Advances in Food Dehydration (Contemporary Food Engineering Series) PDF

Best engineering books

Automotive Engineering: Lightweight, Functional, and Novel Materials (Series in Material Science and Engineering)

The present car faces quite a few demanding situations, together with elevated international festival, extra stringent environmental and protection requisites, the necessity for better functionality autos, and lowering expenditures. The fabrics utilized in car engineering play key roles in overcoming those matters.

Advances in Ceramic Armor VII: Ceramic Engineering and Science Proceedings

This booklet is a set of papers from the yank Ceramic Society's thirty fifth overseas convention on complicated Ceramics and Composites, held in Daytona seashore, Florida, January 23-28, 2011. This factor comprises papers awarded within the Armor Ceramics Symposium on subject matters comparable to production; High-Rate Real-Time Characterization; Microstructural layout; Nondestructive Characterization; and Phenomenology and Mechanics of Ceramics Subjected to Ballistic influence.

Advances in Enterprise Engineering VI: Second Enterprise Engineering Working Conference, EEWC 2012, Delft, The Netherlands, May 7-8, 2012. Proceedings

This e-book constitutes the court cases of the second one firm Engineering operating convention (EEWC), held in Delft, The Netherlands, in the course of may possibly 7-8, 2012. EEWC goals at addressing the demanding situations that glossy and intricate organizations are dealing with in a quickly altering global. The individuals of the operating convention proportion a trust that facing those demanding situations calls for rigorous and clinical recommendations, concentrating on the layout and engineering of firms.

Engineering Applications of Neural Networks: 13th International Conference, EANN 2012, London, UK, September 20-23, 2012. Proceedings

This e-book constitutes the refereed court cases of the thirteenth foreign convention on Engineering purposes of Neural Networks, EANN 2012, held in London, united kingdom, in September 2012. The forty nine revised complete papers awarded have been conscientiously reviewed and chosen from various submissions. The papers describe the functions of neural networks and different computational intelligence techniques to clever delivery, environmental engineering, machine defense, civil engineering, monetary forecasting, digital studying environments, language interpretation, bioinformatics and normal engineering.

Additional info for Advances in Food Dehydration (Contemporary Food Engineering Series)

Example text

M. , Physical characteristics of dehydrated potatoes— Part I, J. , 33, 37–48, 1997a. M. , Physical characteristics of dehydrated potatoes— Part II, J. , 33, 49–55, 1997b. , Water sorption isotherms and phase transitions in strawberries: Influence of pretreatment, J. , 62, 315–321, 2004. , Water sorption isotherms and phase transitions in kiwifruit, J. , 72, 147–156, 2006. , Blackie Academic and Professional, London, 1997, pp. 7–30. S. , Vol. , Marcel Dekker, New York, 1995, pp. 1–39. , Changes of thermal properties of fruits and vegetables during drying, Dry.

Roos, Y. , 45, 66–70, 107, 1991. , Drying of fruits and vegetables, retention of nutritional/functional quality, Dry. , 24, 123–135, 2006. S. , Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity, Food Res. , 36, 617–623, 2003. , Vol. 1, CRC Press, Boca Raton, FL, 1991. , Effect of drying method on the water sorption of dehydrated apple and potato, J. , 3, 81–84, 1967. , Effect of temperature on the water adsorption isotherms of sultana raisins, J.

4 Classification of dryers according to heat mode transfer. 4. State of product being dried (stationary, moving, agitated, fluidized, and atomized) 5. Residence time (short ϭ below 1 min, medium ϭ 1–60 min, long ϭ higher than 60 min). The previous classification scheme gives an idea of the large number of dryers and their potential configurations. ). Most dryers are operated at atmospheric pressure. Vacuum operations are expensive and they are recommended only for heat-sensitive products. 4 shows a classification of atmospheric dryers according to heat transfer mode.

Download PDF sample

Rated 5.00 of 5 – based on 27 votes