Author:
Publisher:
ISBN:
Category : Cooking (Dried foods)
Languages : en
Pages : 24

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Book Description

Author: Anon.
Publisher: Braithwaite Press
ISBN: 9781447463603
Category : Cooking
Languages : en
Pages : 22

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Book Description
Drying fruit and vegetables has always been a popular way of keeping home and locally grown produce fit and ready to eat but the process is going through a revival in kitchens around the world. This is a wonderful guide for anybody interested in learning how to save food from going off and saving money in the process. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Author: National War Garden Commission
Publisher:
ISBN: 9781362424505
Category : History
Languages : ru
Pages : 28

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Book Description

Author: National War Garden Commission
Publisher: Forgotten Books
ISBN: 9780265934043
Category :
Languages : en
Pages : 32

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Book Description
Excerpt from Food Drying Progress and Importance: How the People of America Can and Should Help in Developing the Use of Dried Vegetables To cover an entire community this should be done by the central body in charge. If the community is too large for a single drying center each center should have its organization. A general meeting offers a good chance to arrange this. Members should enroll with the secretary. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Cristina Ratti
Publisher: CRC Press
ISBN: 1420052535
Category : Technology & Engineering
Languages : en
Pages : 488

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Book Description
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 expe

Author: Xiao Dong Chen
Publisher: John Wiley & Sons
ISBN: 1444309420
Category : Technology & Engineering
Languages : en
Pages : 352

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Book Description
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Author: Yiu H. Hui
Publisher: DEStech Publications, Inc
ISBN: 1932078568
Category : Business & Economics
Languages : en
Pages : 809

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Book Description
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310

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Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661

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Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author: William V. Cruess
Publisher:
ISBN: 9781447464037
Category : Cooking
Languages : en
Pages : 36

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Book Description
This antique volume comprises a detailed guide to the dehydration of fruits, with information on equipment, economy, common problems, and much more besides. Complete with a wealth of useful, practicable information and helpful tables, this text will be of considerable value to those with an interest in fruit preservation, and it makes for a great addition to collections of allied literature. The chapters of this book include: 'Drier', 'Evaporator', 'Dehydrator', 'Reparation', 'Yields of Dehydrated Fruits', 'Temperature', 'Relating Humidity', 'Drying Time', 'Comparative Yields and Qualities of Sun-Dried and Dehydrated Fruits', 'Stemming', 'Processing', 'Moisture Content', 'Cost of Dehydration', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning foods.