Vacuum Drying for Extending Food Shelf-Life

Erscheinungsjahr 2014
ISBN: 978-3-319-08206-6
Verlag: Springer

Buch, Englisch, 72 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1416 g

Reihe: SpringerBriefs in Applied Sciences and Technology

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Zielgruppe

Research

Autoren/Hrsg.

Richter Reis, Felipe

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction to low pressure processes.- Studies on conventional vacuum drying of foods.- Studies on freeze-drying of foods.- Studies on microwave-vacuum drying of foods.- Comparative studies.

Über Autor(innen)

Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paraná. He is a Food Engineer and has more than ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.

Dr Maria Lucia Masson is a Professor and Researcher at the Chemical Engineering Department of the Federal University of Paraná. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.