Last edited by Shajind
Friday, July 24, 2020 | History

3 edition of CRC freeze-drying of foods. found in the catalog.

CRC freeze-drying of foods.

Cary Judson King

CRC freeze-drying of foods.

by Cary Judson King

  • 65 Want to read
  • 17 Currently reading

Published by CRC Press in Cleveland .
Written in English

    Subjects:
  • Freeze-dried foods,
  • Freeze-drying

  • Edition Notes

    Other titlesFreeze-drying of foods
    SeriesCRC monoscience series
    Classifications
    LC ClassificationsTP493.5 K55
    The Physical Object
    Pagination86p.
    Number of Pages86
    ID Numbers
    Open LibraryOL18089031M

    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. This volume (third of the series) covers special topics such as microwave freeze drying, role of extrusion of food materials, vacuum frying, baking of bread, fluidized bed drying of foods, use of renewable energy and finally a chapter on use of mathematical modeling in .

    Freeze-drying of Pharmaceutical and Food Products by T. C. Hua, , available at Book Depository with free delivery worldwide.   of each preservation method and handling procedure on foods is critical in food processing. The first edi-tion of this book was the first definitive source of information on food preservation. It was well received by readers and became a bestseller and was also translated into Spanish by Acribia, Spain, in

      This chapter has the goal to show the evolution of the studies on freeze-drying of foods. Nowadays, researches are proposing a substitution of traditional methodologies by studies dealing with the influence of glass transition temperature as a parameter to Cited by: 1. Purchase Food Processing Technology - 3rd Edition. Print Book & E-Book. ISBN ,


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CRC freeze-drying of foods by Cary Judson King Download PDF EPUB FB2

ISBN: OCLC Number: Notes: "Originally appeared as part of an article in CRC critical reviews in food technology.". Freeze-Drying of Foods Textbook Binding – January 1, by C. King (Author) See all formats and editions Hide other formats and editionsAuthor: C.

King. ISBN: OCLC Number: Notes: "Originally appeared as part of an article in CRC Critical Reviews in Food Technology." Description. fundamentals of freeze drying Download fundamentals of freeze drying or read online books in PDF, EPUB, Tuebl, and Mobi Format.

Click Download or Read Online button to get fundamentals of freeze drying book now. This site is like a library, Use search box in the widget to get ebook that you want. Principles of Freeze-Concentration and Freeze-Drying.

Principles of Frozen Storage. Frozen Food Packaging. Frozen Food Characteristics. Frozen Food Components and Chemical Reactions.

Flavor of Frozen Foods. Food Sensory Attributes. Texture in Frozen Foods. Frozen Meat and Poultry. Frozen Muscle Foods: Principles, Quality, and Shelf LifeCited by: This book originally appeared as an article in CRC Critical Reviews in Food Technology () l (3) and is intended as a general review of the freeze-drying of foods with particular emphasis given to understanding the fundamental principles and engineering factors of freeze-drying.

Chapters headings are: Physical mechanism of freeze-drying (pp. ); Drying rates (pp. ); Influence of Cited by: Freeze drying is a dehydration process based on understand the process properly, the best starting point is the phase diagram of water (Fig.

(a)), where the sublimation line is placed at temperatures lower than the water triple point ( °C = K) and at vapor pressures below Pa (or mTorr).Therefore, in order to cross the sublimation line as required for Cited by: CRC Press, - Technology & Engineering - pages 1 Review 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 s: 1.

Freeze Drying of Pharmaceutical Products 1st Edition. Davide Fissore, Roberto Pisano, Antonello Barresi Novem Freeze Drying of Pharmaceutical Products provides an overview of the most recent and cutting-edge developments and technologies in the field, focusing on formulation developments and process monitoring and considering new technologies for process development.

Freeze drying and freeze concentration reduce the water activity in foods with minimum damage to nutritional and sensory qualities. This chapter looks at the theory of both freeze drying and freeze concentration, the equipment used in each process and the effects they have on.

Book Description. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.

The book covers every step in the sequence of converting raw material to the final product. N__UK_Cover_UK 10/30/13 AM Page 2. The following subject catalogs are available from CRC Press. View them online at the URL listed or contact your local sales representative for copies.

Handbook of Food Science, Technology, and Engineering, Volume 2 example factors Figure films flavor flow fluid Food Engineering food processing food products Food Sci Food Science freeze drying freeze-drying freezing frozen foods frozen storage fruits heat exchanger heat transfer coefficient inactivation increase Handbook of Food 4/5(4).

Freeze drying processes for the food industry / Marcia H. Gutcho; Freeze drying and advanced food technology / edited by S. Goldblith, L.

Rey, and W. Rothmayr; CRC freeze-drying of foods, author: C. Judson King; La Lyophilisation dans les industries alimentaires / Bernard Palanche; Compressed food bars / M. Gillies. Mackenzie, A. () A current understanding of the freeze-drying of representative aqueous solutions. In: Refrigeration Science and Technology: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.

International Institute of Refrigeration, Science et Technique du Froid, Refrigeration Science and Cited by: Author by: M. Selvamuthukumaran Languange: en Publisher by: CRC Press Format Available: PDF, ePub, Mobi Total Read: 51 Total Download: File Size: 48,6 Mb Description: Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry.

Sablani S.S., Rahman M.S. Pore formation in selected foods as a function of shelf temperature during freeze drying.

Drying Technol. ; – Sagar V.R., Kumar P.S. Processing of guava in the form of dehydrated slices and leather. Acta Hort. ; – Saguy IS, Marabi A, Wallach R () Water imbibition in dry porous by: End Point of Drying Equilibrium in drying system is the ultimate endpoint for the process.

Water activity is commonly used to estimate the equilibrium point in the case of thermal- File Size: KB. New and Noteworthy Books in Food Science from CRC Press. Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate.

Gellan gum gels were prepared at pH4 and and loaded with riboflavin before being Author: Valentina Prosapio, Ian T. Norton, Estefania Lopez-Quiroga. Spray-Freeze-Drying An increasing interest has been noted recently on various modifi cations to classical freeze-drying (F-D) such as sublimation under atmospheric pressure (see Chapter 21) and sublimation into a fl uid bed of solid adsorbents (Boeh-Ocansey, ; Author: Tadeusz Kudra, Arun S.

Mujumdar.Developing SupraMolecular Structures During Freeze-Drying of Food Article (PDF Available) in Drying Technology 30() August with Reads How we measure 'reads'.Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or process is often used as a final production step before selling or packaging products.

To be considered "dried", the final product must be solid, in the form of a continuous sheet (e.g., paper), long pieces (e.g., wood), particles (e.g., cereal grains.