Dehydration of Foods (Food Engineering Series)
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Dehydration of Foods (Food Engineering Series)

SKU: 9781071605431

₹1,996.00

Master the science and engineering behind effective food dehydration. This comprehensive guide delves into critical concepts, from water-air interactions and nutrient preservation to advanced drying processes like spray drying and freeze dehydration. Explore detailed mass and energy balances, understand physical-chemical changes, and learn about optimal packaging for dehydrated foods. An essential resource for food technologists, chemical engineers in the food industry, and students of food science and processing seeking to enhance product quality and shelf life. Elevate your expertise in modern food preservation techniques.

5 in stock

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Description

  • Publisher : Springer; 1996th edition (14 March 2013)
  • Language : English

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