[PDF] Food Drying Progress And Importance eBook

Author : Anon.
Publisher : Braithwaite Press
Page : 22 pages
File Size : 36,1 MB
Release : 2012-10
Category : Cooking
ISBN : 9781447463603

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Drying fruit and vegetables has always been a popular way of keeping home and locally grown produce fit and ready to eat but the process is going through a revival in kitchens around the world. This is a wonderful guide for anybody interested in learning how to save food from going off and saving money in the process. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Author : National War Garden Commission
Publisher : Wentworth Press
Page : 28 pages
File Size : 20,77 MB
Release : 2016-08-26
Category : History
ISBN : 9781362424475

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : National War Garden Commission
Publisher : Forgotten Books
Page : 32 pages
File Size : 33,8 MB
Release : 2017-10-29
Category :
ISBN : 9780265934043

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Excerpt from Food Drying Progress and Importance: How the People of America Can and Should Help in Developing the Use of Dried Vegetables To cover an entire community this should be done by the central body in charge. If the community is too large for a single drying center each center should have its organization. A general meeting offers a good chance to arrange this. Members should enroll with the secretary. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author : Cristina Ratti
Publisher : CRC Press
Page : 488 pages
File Size : 14,98 MB
Release : 2008-11-21
Category : Technology & Engineering
ISBN : 1420052535

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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 modeling. Providing practical and expert insight from an international panel of expe

Author : Xiao Dong Chen
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 36,13 MB
Release : 2009-03-16
Category : Technology & Engineering
ISBN : 1444309420

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Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Author : Rajeev Bhat
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 36,33 MB
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 0470655852

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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Prabhat K Nema
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 16,25 MB
Release : 2020-10-10
Category : Technology & Engineering
ISBN : 9386546833

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Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Author : Arun S. Mujumdar
Publisher : CRC Press
Page : 1310 pages
File Size : 14,47 MB
Release : 2006-11-08
Category : Science
ISBN : 1420017616

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Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog