Freeze Drying of Food Products
Waghmare, Roji Balaji, Kumar, Manoj, Panesar, Parmjit Singh
- 出版商: Wiley
- 出版日期: 2024-01-16
- 售價: $6,290
- 貴賓價: 9.5 折 $5,976
- 語言: 英文
- 頁數: 304
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1119982065
- ISBN-13: 9781119982067
海外代購書籍(需單獨結帳)
商品描述
An accessible guide to safely dehydrating food
Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products.
Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods.
Freeze Drying of Food Products readers will also find:
- An editorial team with a wide range of pertinent research experience
- Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying
- Commercial applications of freeze-dried food products
Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.
商品描述(中文翻譯)
食品的冷凍乾燥
一本關於安全脫水食品的易讀指南
冷凍乾燥，或稱凍結乾燥，是一種通過壓力而非熱量來脫水食品或其他物質的方法。這使得高價值食品的保存和儲存成為可能，而不會改變其基本特性或降低品質或價值。因此，冷凍乾燥是保存和分發高品質產品最可靠的方法。
《食品的冷凍乾燥》提供了對冷凍乾燥技術及其現代應用的簡明易懂的概述。從冷凍乾燥的基本原理和過程開始，它包括對不同類別食品的冷凍乾燥的具體討論，然後分析了冷凍乾燥技術的最新發展。結果是在延長食品保存期限和擴大高品質冷凍乾燥食品分發方面的重要出版物。
《食品的冷凍乾燥》讀者還將找到：
- 一個具有廣泛相關研究經驗的編輯團隊
- 對真空乾燥、大氣乾燥和噴霧乾燥等不同冷凍乾燥過程的詳細討論
- 冷凍乾燥食品產品的商業應用
《食品的冷凍乾燥》對於從事食品生產、食品分發或食品生物技術的研究人員和行業專業人士以及學習這些和其他相關領域的學生非常理想。
作者簡介
Roji Balaji Waghmare is an Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India. She has worked extensively on different drying techniques of food products, including freeze-drying.
Manoj Kumar is a Scientist in the Chemical and Biochemical Processing Division at the Central Institute for Research on Cotton Technology, Mumbai, India. His research focuses on the extraction and functional characterization of bioactive compounds from plant-based matrices.
Parmjit Singh Panesar is a Professor in the Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, as well as Dean of Planning and Development, Sant Longowal Institute of Engineering and Technology, Longowal, India. His research focuses on agro-industry bioproducts as incorporated into the production of high-value food products.
作者簡介(中文翻譯)
Roji Balaji Waghmare是印度孟買化學技術學院食品工程與技術系的助理教授。她在食品產品的不同乾燥技術，包括凍結乾燥方面有豐富的研究經驗。
Manoj Kumar是印度孟買中央棉花技術研究所化學和生化加工部門的科學家。他的研究專注於從植物基質中提取和功能特性化的生物活性化合物。
Parmjit Singh Panesar是印度隆戈瓦爾聖隆戈瓦爾工程技術學院食品工程與技術系的教授，也是規劃和發展的院長。他的研究專注於將農業工業生物產品應用於高價值食品的生產中。
