Description |
545 pages : illustrations ; 24 cm |
Series |
Food preservation technology series |
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Food preservation technology series.
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Contents |
1. Fundamentals of Mass Transport / J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fragoso and R. Leon-Cruz -- 2. Heat Transfer in Food Products / D.R. Sepulveda and G.V. Barbosa-Canovas -- 3. Introductory Aspects of Momentum Transfer Phenomena / J.F. Velez-Ruiz -- 4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues / S.M. Alzamora, A. Nieto and M.A. Castro -- 5. Pretreatment Efficiency in Osmotic Dehydration of Cranberries / S. Grabowski and M. Marcotte -- 6. Mass Transfer Description of the Osmodehydration of Apple Slabs / E. Azuara-Nieto, G.F. Gutierrez-Lopez and C.I. Beristain-Guevara |
Bibliography |
Includes bibliographical references and index |
Subject |
Food -- Effect of heat on.
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Transport theory.
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Food industry and trade.
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Author |
Welti-Chanes, Jorge.
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Vélez-Ruiz, Jorge Fernando, 1955-
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Barbosa-Cánovas, Gustavo V.
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LC no. |
2002073736 |
ISBN |
1566769930 (acid-free paper) |
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9781566769938 (acid-free paper) |
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