Scribd
Upload
32 views1 page

Preface

Drying is the oldest method of food preservation and the dehydration section of the food industry today is large and global in scope. A wide variety of dried foods are available, from vegetables and fruits to meats, fish, cereals and dairy. Modern dried foods can be quickly reconstituted to yield good flavor and texture, making them an important part of the convenience food market. The book covers the history and principles of various drying methods as well as guidelines for drying specific foods, with the aim of informing students, researchers, and industry professionals working in food dehydration.

Uploaded by

Puti Tyas Ambunsari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
32 views1 page

Preface

Drying is the oldest method of food preservation and the dehydration section of the food industry today is large and global in scope. A wide variety of dried foods are available, from vegetables and fruits to meats, fish, cereals and dairy. Modern dried foods can be quickly reconstituted to yield good flavor and texture, making them an important part of the convenience food market. The book covers the history and principles of various drying methods as well as guidelines for drying specific foods, with the aim of informing students, researchers, and industry professionals working in food dehydration.

Uploaded by

Puti Tyas Ambunsari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Preface

Drying is the oldest method of food preservation


practised 6y man. Today the dehydration section of the
food industry is large and extends to all countries
throughout the world. Facilities range in size from
simple sun driers to very large capacity, sophisticated
drying installations. A very wide range of dehydrated
foods is available including vegetables, fruits, meat, fish,
cereal and milk products. Dehydrated soup and sauce
mixes and complete meals made up of dried ingredients
are also available. A great deal of research has been
carried out to improve the quality and convenience of
dehydrated foods. Many modem dried foods may be
reconstituted quickly to yield products with good flavour
and texture. Thus, they make an important contribution
to the convenience food market.
This book is made up of four parts. Part 1 covers the
historical background and general principles of food

dehydration by means of heated air, by contact with a


heated surface, by the application of radiant, microwave
or dielectric energy and by freeze drying. In Part 2
information on drying phenomena, methods and equipment is presented in dictionary form. A guide to the
procedures and conditions used for drying specific foods
is given in Part 3. An extensive list of references on
aspects of food dehydration makes up Part 4.
It is hoped that this work will be of interest to staff and
students involved in undergraduate and postgraduate
courses in food science, technology and engineering, and
to researchers in the field of food dehydration. It should
also be a quick and easy source of information for
persons working in this section of the food industry.

J G Brennan

You might also like