Drying technology in agriculture and food sciences
著者
書誌事項
Drying technology in agriculture and food sciences
Science Publishers, c2000
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
目次
- Equilibrium moisture relations for foods and biomaterials
- moisture diffusivity in foods - an overview
- quality changes in food materials
- hygrothermal properties of grains
- quality changes during drying of food polymers
- physical property changes of fruits and vegetables during hot air drying
- spray and freeze drying of enzymes
- physical properties and drying rate of alfalfa
- principles, applications and potential of heat pump drying systems
- principles and applications of microwave drying
- innovation in drying technologies.
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