Vacuum Drying for Extending Food Shelf-Life

• Corporate Author: SpringerLink (Online service)
• Other Authors: Richter Reis, Felipe (Editor)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Series: SpringerBriefs in Applied Sciences and Technology,
• Subjects: Chemistry.; Food > Biotechnology.; Chemical engineering.; Industrial engineering.; Production engineering.; Industrial Chemistry/Chemical Engineering.; Industrial and Production Engineering.; Food Science.

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

Table of Contents:

• 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.