| Description |
545 pages : illustrations ; 24 cm |
| Series |
Food preservation technology series |
|
Food preservation technology series.
|
| 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.
|
|
Transport theory.
|
|
Food industry and trade.
|
| Author |
Welti-Chanes, Jorge.
|
|
Vélez-Ruiz, Jorge Fernando, 1955-
|
|
Barbosa-Cánovas, Gustavo V.
|
| LC no. |
2002073736 |
| ISBN |
1566769930 (acid-free paper) |
|
9781566769938 (acid-free paper) |
|
