Food Drying Techniques

Storey's Country Wisdom Bulletin A-197


Author: Carol W. Costenbader

Publisher: Storey Publishing

ISBN: 1603423249

Category: Cooking

Page: 32

View: 1360

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Spray Drying Techniques for Food Ingredient Encapsulation


Author: C. Anandharamakrishnan,Padma Ishwarya S.

Publisher: John Wiley & Sons

ISBN: 1118864271

Category: Technology & Engineering

Page: 312

View: 1097

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Food Drying Science and Technology

Microbiology, Chemistry, Applications


Author: Yiu H. Hui

Publisher: DEStech Publications, Inc

ISBN: 1932078568

Category: Technology & Engineering

Page: 792

View: 4187

A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Advances in Food Dehydration


Author: Cristina Ratti

Publisher: CRC Press

ISBN: 9781420052534

Category: Technology & Engineering

Page: 467

View: 6912

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 experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products. Discusses Ways to Best Optimize Natural Resources Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing The difficulty to define quality in quantitative terms and to develop appropriate control techniques The lack of realistic models and simulations to represent the phenomena The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.

Vacuum Drying for Extending Food Shelf-Life


Author: Felipe Richter Reis

Publisher: Springer

ISBN: 3319082078

Category: Science

Page: 72

View: 3692

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Industrial Drying of Foods


Author: Christopher G J Baker

Publisher: Springer Science & Business Media

ISBN: 9780751403848

Category: Cooking

Page: 309

View: 1556

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Techniques for Nanoencapsulation of Food Ingredients


Author: C. Anandharamakrishnan

Publisher: Springer Science & Business Media

ISBN: 1461493870

Category: Technology & Engineering

Page: 89

View: 6128

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

The Prevention of Food Poisoning


Author: Jill Trickett

Publisher: Nelson Thornes

ISBN: 9780748758937

Category: Health & Fitness

Page: 168

View: 4644

The fourth edition of this well-established text has been fully revised to provide complete coverage on the subject of food hygiene. New content, design and illustrations have brought this classic book completely up-to-date and students will find it an excellent intermediate level resource.

Water Activity and Food


Author: John Troller

Publisher: Elsevier

ISBN: 032315901X

Category: Technology & Engineering

Page: 252

View: 2423

Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.

Food Powders

Physical Properties, Processing, and Functionality


Author: Enrique Ortega-Rivas,Pablo Juliano,Hong Yan

Publisher: Springer Science & Business Media

ISBN: 9780387276137

Category: Technology & Engineering

Page: 372

View: 2874

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.