Titlebook: Vacuum Drying for Extending Food Shelf-Life; Felipe Richter Reis Book 2014 The Editor(s) (if applicable) and The Author(s), under exclusiv

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Studies on Conventional Vacuum Drying of Foods,pter presents studies carried out from year 2001 to year 2014 as surveyed in electronic databases. The vacuum dried foods used as material in these studies include herbs, fruits, vegetables and mushrooms. Most of these foods present health-promoting (functional) properties which are preserved even a

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Studies on Freeze-Drying of Foods,s depended mainly on practical experiments and measurement of changes in color, texture, rehydration ratio etc. This chapter has the goal to show the evolution of the studies on freeze-drying of foods. Nowadays, researches are proposing a substitution of traditional methodologies by studies dealing

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Studies on Microwave-Vacuum Drying of Foods,make this process cost-effective thus allowing large scale dried food production. As shown in this chapter, microwave-vacuum dried foods include bananas, grapes, pomegranates, carrots, seeds, gels, honey and snacks. A couple of equations for calculating drying efficiency and modelling drying kinetic

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Comparative Studies,hniques are compared to each other and to conventional drying techniques in terms of product quality and engineering aspects. Vacuum drying usually provided better results than conventional processes, such as hot air drying, in terms of product quality. Nevertheless, hot air drying is still cheaper

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Studies on Conventional Vacuum Drying of Foods,e presented here. An equation for calculating this parameter in foods is also presented. Several thin-layer drying models, which are equations that fit the values of moisture content during drying, are also presented.

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Felipe Richter ReisThere are only a few reports on use of vacuum for drying of food.Includes supplementary material:

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Book 2014In 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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