Titlebook: Dehydration of Foods; Gustavo V. Barbosa-Cánovas,Humberto Vega-Mercado Book 1996 Springer-Verlag US 1996 food.food industry.food processin

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https://doi.org/10.1007/978-3-662-29067-5roplets and then into dried particles by spraying it continuously into a hot drying medium. Similar to fluid bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption, spray drying is a suspended particle processing operation (Masters, 1991

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https://doi.org/10.1007/978-3-662-29067-5industry. This chapter covers drying techniques such as sun drying, vacuum drying, drum drying, microwave drying, extrusion cooking, fluidized bed drying, and pneumatic drying. In addition, this chapter includes some important aspects related to the packaging of dried foods: mechanical damage, perme

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Introduction to Dehydration of Food,ror. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.

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