Processing Food by Drying and Dehydration

Description

About the book: The book provides a comprehensive overview of food processing by drying and dehydrating, describing a variety of pre-treatments that need to be applied to food prior to drying. It presents the scientific principles underlying the removal of moisture and how it limits the growth of microorganisms, the activity of enzymes, and the spoilage of foods. The book covers a range of drying methods including air and freeze drying, spray drying, and sun drying and discusses how the drying process, texture, flavor, and nutritional value differ. More than just information on technical aspects such as the behavior and characteristics of different foods, the book covers the equipment and physical plant components of industrial dehydration systems, including dehydrators and dryers. It also discusses a specific drying effect on food quality including rehydration process, color retention, and nutrient retention. The book highlights the need for safety standards, quality control, and correct storage to prevent problems with mold or degradation of nutrients. It also considers the part dehydration has played in the creation of convenient, light foods that appeal to today's food industry; light snacks, both for exploitation and emergency rations. A must have resource for anyone wanting a practical and in-depth guide to food preservation and processing using drying and dehydration! Contents:

1. Preparing Raw Materials
2. Processing Food by Drying and Dehydration
3. Dried Products
4. Storage Facilities for Dried and Dehydrated Products
5. Packaging Materials and Equipment for Dried and Dehydrated Products
6. Packaging Dried and Dehydrated Products
7. Labelling