Advances in Food Dehydration / Edition 1

by Cristina Ratti

Overview

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.

Product Details

ISBN-13:	9780367386368
Publisher:	Taylor & Francis
Publication date:	09/19/2019
Series:	Contemporary Food Engineering
Pages:	467
Product dimensions:	6.12(w) x 9.19(h) x (d)

Table of Contents

Series Preface ix

Series Editor xi

Preface xiii

Editor xv

Contributors xvii

Chapter 1 Dehydration of Foods: General Concepts Monica Araya-Farias Cristina Ratti 1

Chapter 2 Glass-Transition Based Approach in Drying of Foods Bhesh Bhandari Benu Adhikari 37

Chapter 3 Application of Image Analysis in Food Drying Maturada Jinorose Sakamon Devahastin Silvia Blacker Angélique Léonard 63

Chapter 4 Dehydration and Microstructure Mohammad Shafiur Rahman 97

Chapter 5 Convective Drying of Foods María Elena Carrín Guillermo Héctor Crapiste 123

Chapter 6 Advances in Spouted Bed Drying of Foods S.C.S. Rocha O.P. Taranto 153

Chapter 7 Application and Development of Osmotic Dehydration Technology in Food Processing John Shi Sophia Jun Xue 187

Chapter 8 Fundamentals and Tendencies in Freeze-Drying of Foods J.I. Lombraña 209

Chapter 9 Rehydration and Reconstitution of Foods Alejandro Marabi I. Sam Saguy 237

Chapter 10 Dehydration Processes for Nutraceuticals and Functional Foods Susan D. St. George Stefan Cenkowski 285

Chapter 11 Drying of Microorganisms for Food Applications Janusz Adamiec 315

Chapter 12 Dryer Modeling Catherine Bonazzi Bertrand Broyart Francis Courtois 355

Chapter 13 Nonconventional Heating Sources during Drying Valérie Orsat G.S. Vijaya Raghavan 401

Chapter 14 Energy Aspects in Food Dehydration Tadeusz Kudra 423

Chapter 15 Novel Food Dryers and Future Perspectives Cristina Ratti 447

Index 463