Vacuum drying for extending food shelf-life
Food industry and trade Food Vacuum technology Chemistry Food Science Industrial and Production Engineering Industrial Chemistry/Chemical Engineering sähkökirjat
Springer
2014
EISBN 9783319082073
Introduction to low pressure processes.
Studies on conventional vacuum drying of foods.
Studies on freeze-drying of foods.
Studies on microwave-vacuum drying of foods.
Comparative studies.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Studies on conventional vacuum drying of foods.
Studies on freeze-drying of foods.
Studies on microwave-vacuum drying of foods.
Comparative studies.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
