Practical dehydration.

Themes: History of refrigeration ; Freeze-drying of foodstuffs and other products ; Packaging ; Containers and packaging ; Irradiation and other preservation processes ; Fruit ; Vegetables
Keywords: Spray ; Potato ; Freeze-drying ; Food ; Meat ; Profitability ; Quality ; Dryer ; Drying ; Soup ; Vegetable ; History ; Cold storage ; Packaging ; Control (generic) ; Fruit

Type of monograph: Book

Summary

This second edition of the book covers such issues as factory organisation, the key technologies involved, packaging and storage, quality control and the economics of dehydration. There are also chapters on particular foodstuffs, from vegetables and fruits to meat and beverages such as coffee and soup. It includes modern analysis of expanding sectors (such as fruit and vegetable processing). New technologies, crucial to the future development of food dehydration (such as spray drying), are given the rigorous attention they deserve. Extract from the table of contents: origins, growth and potential of dehydration; factory organisation; preparation plant; driers; dehydration of potato products; dehydration of vegetables; dehydration of fruits; spray dried products; dehydration of meat; the formulation of dehydrated soup; selection, packaging and storage; quality control; the economics of dehydration.

Details

Original title: Practical dehydration.
Record ID : 1999-0639
Languages: English
Publication: Woodhead Publishing - United kingdom/United kingdom
Publication date: 1998
ISBN: 0855733943
Source: Source: ed. 2; 288 p. (15.3 x 21.6); fig.; phot.; tabl.; index; GBP 85.00.
Document available for consultation in the library of the IIR headquarters only.

Indexing