FREEZE DRYING OF FOOD PRODUCTS
An accessible guide to safely dehydrating food
Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality produc...
About the author
Roji Balaji Waghmare is an Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India. She has worked...
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Language English ● Format PDF ● Pages 304 ● ISBN 9781119982074 ● File size 5.7 MB ● Editor Roji Balaji Waghmare & Manoj Kumar ● Publisher John Wiley & Sons ● Published 2024 ● Edition 1 ● Downloadable 24 months ● Currency EUR ● ID 9303596 ● Copy protection Adobe DRM
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