書誌事項

Dehydration of foods

Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado

(Food engineering series)

Chapman & Hall, c1996

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

目次

Introduction to Dehydration of Foods. Fundamentals of Air Water Mixtures and Ideal Dryers. Physical, Chemical and Microbial Characteristics of Dehydrated Foods. Dehydration Mechanisms. Cabinet and Bed Dryers. Spray Drying. Freeze Dehydration. Osmotic Dehydration. Other Methods of Dehydration of Foods and Packaging Aspects. Appendix. Index

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詳細情報

  • NII書誌ID(NCID)
    BA29722350
  • ISBN
    • 0412064219
  • LCCN
    95044230
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 出版地
    New York ; Tokyo
  • ページ数/冊数
    xvi, 330 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
  • 親書誌ID
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