Freeze-drying of Fruits: Science,Technology, and Applications A practical Handbook for Foodscientists and Processors. DE
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- Englisch ausgewählt
Fr. 61.90
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
12.12.2025
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
84
Maße (L/B/H)
22/15/0.6 cm
Gewicht
143 g
Sprache
Englisch
ISBN
978-620-9-28035-1
This book explores fruit freeze-drying, a preservation technique that maintains the nutritional, sensory, and functional qualities of fruit while extending shelf life. It covers the science, technology, and applications of freeze-drying, beginning with the behavior of microorganisms in food and various food preservation methods. The book then details the principles and processes of freeze-drying, including the freezing, primary drying, and secondary drying stages, along with the equipment and physical and chemical changes involved. Finally, it focuses on the applications and benefits of freeze-dried fruits, examining their nutritional and sensory attributes, the effects of processing conditions, and their potential uses across diverse industries. Case studies on specific fruits demonstrate the versatility of this technology. The book aims to inspire further research, innovation, and adoption of freeze-drying techniques to enhance the quality and accessibility of fruit globally.
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