Vacuum Drying for Extending Food Shelf-Life by Felipe Richter Reis
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Vacuum Drying for Extending Food Shelf-Life
Vacuum Drying for Extending Food Shelf-Life
Summary
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Vacuum Drying for Extending Food Shelf-Life Summary
About Felipe Richter Reis
Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Parana. 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 Parana. 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.
Table of Contents
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.
Additional information
NLS9783319082066
9783319082066
331908206X
Vacuum Drying for Extending Food Shelf-Life by Felipe Richter Reis
New
Paperback
Springer International Publishing AG
2014-07-24
72
N/A
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