Freeze Drying Of Foods
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Language: en
Pages: 274
Pages: 274
Type: BOOK - Published: 2010-07-30 - Publisher: Elsevier
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temp
Language: en
Pages: 308
Pages: 308
Type: BOOK - Published: 2024-04-08 - Publisher: John Wiley & Sons
An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressur
Language: en
Pages: 361
Pages: 361
Type: BOOK - Published: 2022-04-19 - Publisher: CRC Press
Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitat
Language: en
Pages: 703
Pages: 703
Type: BOOK - Published: 2007-06-05 - Publisher: Springer Science & Business Media
In addition to outlining the fundamental principles associated with the conservation of biological resources, freeze-drying and cryopreservation, this text is a
Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 2017-02-03 - Publisher: John Wiley & Sons
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and
