Vacuum Drying for Extending Food Shelf-Life: SpringerBriefs in Applied Sciences and Technology

Editat de Felipe Richter Reis
en Limba Engleză Paperback – 24 iul 2014
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
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ISBN-13: 9783319082066
ISBN-10: 331908206X
Pagini: 83
Ilustrații: XI, 72 p. 11 illus.
Dimensiuni: 155 x 235 x 7 mm
Greutate: 0.09 kg
Editura: Springer International Publishing
Colecția Springer
Seria SpringerBriefs in Applied Sciences and Technology

Locul publicării:Cham, Switzerland

Public țintă



Introduction to low pressure processes.- Studies on conventional vacuum drying of foods.- Studies on freeze-drying of foods.- Studies on microwave-vacuum drying of foods.- Comparative studies.

Notă biografică

Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paraná. He is a Food Engineer and has more than ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.
Dr Maria Lucia Masson is a Professor and Researcher at the Chemical Engineering Department of the Federal University of Paraná. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.


There are only a few reports on use of vacuum for drying of food
Includes supplementary material: