Food Dehydration: Drying methods and phenomena

Download or read book Food Dehydration: Drying methods and phenomena written by Wallace B. Van Arsdel and published by A V I Publishing Company. This book was released on 1973 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physical and thermal properties of foods undergoing dehydration; the phenomena of heat and mass transfer in food, water, and air are described. The history and current status of the food dehydration industry are discussed. Kinds of drying equipment used (air, drum, and freeze dryers) and characteristics of dehydration plant operations are evaluated. Volume 2 describes the commercial dehydration of specific food commodities: potatoes, vegetables, fruits, milk, meat, eggs, juices, cereal grains, fish products, coffee and tea, soup and other dry mixes, and intermediate moisture foods. (nm).