Titlebook: Dehydration of Foods; Gustavo V. Barbosa-Cánovas,Humberto Vega-Mercado Book 1996 Springer-Verlag US 1996 food.food industry.food processin

mendacity

outer-ear

流動(dòng)性

https://doi.org/10.1007/978-3-531-91841-9ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.

Trochlea

https://doi.org/10.1007/978-3-531-91841-9 but we consider it important to include in this chapter fundamental aspects of an air—water mixture before entering into the details of drying operations such as spray drying, fluidized bed drying, or atmospheric drying.

搖曳的微光

?ffentlicher Personennahverkehrconsideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod-ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam-aged during processing (Le Maguer, 1987).

Hallmark

cravat

subacute

植物茂盛

Cabinet and Bed Dryers,The main purpose of food dehydration is to extend the shelf life of the final product. The process meets this objective by reducing the moisture content of the product to a level that limits microbial growth and chemical reactions. Hot air is used in most drying operations and air dryers have been in use for several years around the world.

漂白

Osmotic Dehydration,The concentration of food products by means of product immersion in a hypertonic solution (i.e., sugar, salt, sorbitol, or glycerol) is known as osmotic dehydration (Raoult-Wack et al., 1989; Raoult-Wack, et al., 1991a).