Food Science

New PDF release: Dehydration of Foods

Posted On April 21, 2018 at 4:01 am by / Comments Off on New PDF release: Dehydration of Foods

By Gustavo V. Barbosa-Canovas, Martin R. Okos

ISBN-10: 144194723X

ISBN-13: 9781441947239

ISBN-10: 147572456X

ISBN-13: 9781475724561

Completely updated and arranged for simple use this one of a kind reference integrates uncomplicated techniques with hand-on options for meals dehydration from an engineering viewpoint. It discusses quite a lot of clinical and technical info, from the actual chemical and microbiological adjustments in foodstuff dehydration to its packaging elements.
the 1st element of the booklet offers a radical overview of subject matters reminiscent of water-air combos, features of dehydrated meals, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of meals and aromas, and outlines of drying approaches in response to diversified theoretical ways.
the second one 1/2 the textual content makes a speciality of the categorical tools utilized in the dehydration procedure, together with the mass and effort balances, with illustrations on all of the drying choices. The drying operations defined are: cupboard, spray, drum drying, freeze dehydration, vacuum, solar, microwave, fluidized mattress, osmotic dehydration, and extrusion cooking.
The publication concludes with a piece designed to aid the reader make certain the fitting approach to packaging fabrics for dehydrated meals. Bringing jointly crucial info on primary and utilized engineering points of nutrition dehydration, this e-book will end up to be a useful source to all foodstuff technologists, chemical engineers operating within the nutrients and execs within the drying company. Senior and graduate scholars in foodstuff processing and foodstuff technological know-how careers also will price this reference consultant as an important a part of their studies.

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Example text

3 Water Activity 35 Thus, the vapor-liquid equilibrium in a multicomponent system can be expressed as (Van Ness and Abbott, 1982): (14) f = <»lXiP 1 1 (15) where It and Il are the fugacities of vapor and liquid phases, <»vand

984 aw(Bromley) Replacing the individual water activities in Eq. 928 Notice that IIPitzer and IIBromley refer to the product of the individual water activities evaluated by the same model (Pitzer or Bromley). 2. Water activity estimate using the Ferro-Benmergui- Chirife model: The prediction of water activities at the same ionic strength of the solution is based on the following expression: (47) where h is the ionic strength ofthe mixture, miUT) is the solute molality which affords an ionic strength equal to that of the mixture, Ii is the component i ionic strength in the mixture, and mi is the actual molality of component i.

Humid Heat The term humid heat represents the amount of heat required to raise the temperature of 1 kg of dry air plus the water vapor present by lOC (Geankoplis, 1983). It can be defined for an air-water vapor mixture as: Cs = C air + WCwater (15) or where Wis the absolute humidity, Cair is the heat capacity of air (kJ/kg of dry air - K) and Cwater is the heat capacity of water (kJ/kg of water - K). 6. Enthalpy of a vapor-Gas Mixture The enthalpy of a vapor-gas mixture is defined as the sum of the enthalpies of the gas and vapor content.

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Dehydration of Foods by Gustavo V. Barbosa-Canovas, Martin R. Okos

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