CRC freeze-drying of foods.
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CRC freeze-drying of foods.

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Published by CRC Press in Cleveland .
Written in English


  • Freeze-dried foods,
  • Freeze-drying

Book details:

Edition Notes

Other titlesFreeze-drying of foods
SeriesCRC monoscience series
LC ClassificationsTP493.5 K55
The Physical Object
Number of Pages86
ID Numbers
Open LibraryOL18089031M

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ISBN: OCLC Number: Notes: "Originally appeared as part of an article in CRC Critical Reviews in Food Technology." Description. fundamentals of freeze drying Download fundamentals of freeze drying or read online books in PDF, EPUB, Tuebl, and Mobi Format. Click Download or Read Online button to get fundamentals of freeze drying book now. This site is like a library, Use search box in the widget to get ebook that you want.   Principles of Freeze-Concentration and Freeze-Drying. Principles of Frozen Storage. Frozen Food Packaging. Frozen Food Characteristics. Frozen Food Components and Chemical Reactions. Flavor of Frozen Foods. Food Sensory Attributes. Texture in Frozen Foods. Frozen Meat and Poultry. Frozen Muscle Foods: Principles, Quality, and Shelf LifeCited by: This book originally appeared as an article in CRC Critical Reviews in Food Technology () l (3) and is intended as a general review of the freeze-drying of foods with particular emphasis given to understanding the fundamental principles and engineering factors of freeze-drying. Chapters headings are: Physical mechanism of freeze-drying (pp. ); Drying rates (pp. ); Influence of Cited by:

Freeze drying is a dehydration process based on understand the process properly, the best starting point is the phase diagram of water (Fig. (a)), where the sublimation line is placed at temperatures lower than the water triple point ( °C = K) and at vapor pressures below Pa (or mTorr).Therefore, in order to cross the sublimation line as required for Cited by: CRC Press, - Technology & Engineering - pages 1 Review Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical s: 1. Freeze Drying of Pharmaceutical Products 1st Edition. Davide Fissore, Roberto Pisano, Antonello Barresi Novem Freeze Drying of Pharmaceutical Products provides an overview of the most recent and cutting-edge developments and technologies in the field, focusing on formulation developments and process monitoring and considering new technologies for process development. Freeze drying and freeze concentration reduce the water activity in foods with minimum damage to nutritional and sensory qualities. This chapter looks at the theory of both freeze drying and freeze concentration, the equipment used in each process and the effects they have on .

Book Description. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. N__UK_Cover_UK 10/30/13 AM Page 2. The following subject catalogs are available from CRC Press. View them online at the URL listed or contact your local sales representative for copies. Handbook of Food Science, Technology, and Engineering, Volume 2 example factors Figure films flavor flow fluid Food Engineering food processing food products Food Sci Food Science freeze drying freeze-drying freezing frozen foods frozen storage fruits heat exchanger heat transfer coefficient inactivation increase Handbook of Food 4/5(4). Freeze drying processes for the food industry / Marcia H. Gutcho; Freeze drying and advanced food technology / edited by S. A. Goldblith, L. Rey, and W. W. Rothmayr; CRC freeze-drying of foods, author: C. Judson King; La Lyophilisation dans les industries alimentaires / Bernard Palanche; Compressed food bars / M. T. Gillies.