Preconcentration and drying of food materials
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Preconcentration and drying of food materials Thijssen Memorial Symposium : proceedings of the International Symposium on Preconcentration and Drying of Foods, Eindhoven, The Netherlands, November 5-6, 1987 by International Symposium on Preconcentration and Drying of Foods (1987 Eindhoven, Netherlands)

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Published by Elsevier in Amsterdam, New York .
Written in English


  • Food -- Drying -- Congresses.

Book details:

Edition Notes

Includes bibliographies.

Statementedited by S. Bruin.
SeriesProcess technology proceedings ;, 5
ContributionsBruin, S., 1940-
LC ClassificationsTP371.5 .I57 1987
The Physical Object
Paginationxii, 353 p. :
Number of Pages353
ID Numbers
Open LibraryOL2031573M
ISBN 100444429689
LC Control Number88007176

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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.5/5(2). Spray Drying - Process Summary The liquid food is generally preconcentrated by evaporation to economically reduce the water content. The concentrate is then introduced as a fine spray or mist into a tower or chamber with heated air. Drying (often sun-drying), together with salting (or brining), smoking, acid curing/fermentation, or a combination of these methods, sometimes categorized as curing (e.g., [37,62]), have been Author: Henry Sabarez. Support materials such as maltodextrins, gums, sugars and milk were tested. The main drying parameters were inlet and outlet air temperatures, dry matter content and feed composition. The experimental conditions for best aroma retention with minimal alteration were by: 1.

Food Drying and Safe Storage This book is chock-full of the information you need to get started dehydrating foods. Learn how to safely dehydrate and store the food you grow, catch and buy. Food drying is made simple using the techniques laid out in this book. Topics covered in this book include the following: The benefits of food drying/5(58). Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food. Unfortunately, this book can't be printed from the OpenBook. If you need to print pages from this book, we recommend downloading it as a PDF. Visit to get more information about this book, to buy it in print, or to download it as a free PDF. Below is the uncorrected machine-read text. In fact, one can even use drying along with other food preservation techniques such as freezing or canning, which would make the process of food preservation even better. Drying food is simple, safe and easy to learn. The early American settlers practiced drying food using the natural forces of sun and wind and today, the use of technology has.