Freeze-drying of food products
JC Harper, AL Tappel - Advances in Food Research, 1957 - Elsevier
Publisher Summary This chapter reviews the present practices in freeze-drying and
discusses the fundamentals of freeze-drying and the application of freeze-drying to the …
discusses the fundamentals of freeze-drying and the application of freeze-drying to the …
Recent advances in the freeze-drying of food products
RF Burke, RV Decareau - Advances in food research, 1964 - Elsevier
Publisher Summary This chapter presents a critical survey of present-day thought on the
freeze-drying of foods. The chief purpose is to present a critical survey of the literature. A …
freeze-drying of foods. The chief purpose is to present a critical survey of the literature. A …
[图书][B] Freeze-drying of foods.
CJ King - 1971 - cabidigitallibrary.org
This book originally appeared as an article in CRC Critical Reviews in Food Technology
(1970) l (3) 379 and is intended as a general review of the freeze-drying of foods with …
(1970) l (3) 379 and is intended as a general review of the freeze-drying of foods with …
Freeze‐drying of foodstuffs
CJ King, TP Labuza - Critical Reviews in Food Science & Nutrition, 1970 - Taylor & Francis
Recent research and development concerning the freeze‐drying of foodstuffs is reviewed,
with emphasis on factors relating to the engineering of freeze‐drying processes. Major areas …
with emphasis on factors relating to the engineering of freeze‐drying processes. Major areas …
[图书][B] Fundamentals of freeze-drying.
JD Mellor - 1978 - cabidigitallibrary.org
The book is divided into 3 sections. Part I-General principles, contains chapters entitled
Introduction (pp. 3-15); Classical theory of sublimation (pp. 16-51); Heat transfer (pp. 52-93); …
Introduction (pp. 3-15); Classical theory of sublimation (pp. 16-51); Heat transfer (pp. 52-93); …
[图书][B] Freeze-drying and advanced food technology.
SA Goldblith, L Rey, WW Rothmayr - 1975 - cabidigitallibrary.org
This book, based on an'International Course of Freeze Drying and Advanced Food
Technology', held in Burgenstock, Switzerland in June 1973, contains 9 sections dealing …
Technology', held in Burgenstock, Switzerland in June 1973, contains 9 sections dealing …
The role of food science and technology in the freeze dehydration of foods.
SA Goldblith, M Karel, G Lusk - 1963 - cabidigitallibrary.org
The influence of the quality of raw materials on the final product, physical and chemical
changes in foods during processing and storage, and microbiological and engineering …
changes in foods during processing and storage, and microbiological and engineering …
[引用][C] The theory and practice of freeze‐drying
TWG Rowe - Annals of the New York Academy of Sciences, 1960 - Wiley Online Library
Drying is the traditional method of preserving natural substances containing water, in the
absence of which many chemical, physical, and enzymatic changes are arrested or …
absence of which many chemical, physical, and enzymatic changes are arrested or …
The accelerated freeze-drying (AFD) method of food preservation. A report on some work of the Research Establishment and Experimental Factory of the Ministry of …
SWF Hanson - 1961 - cabidigitallibrary.org
This comprehensive book reports work undertaken at the Research Establishment and
Experimental factory of the MAFF, Aberdeen, Scotland between 1955 and 1960 and is …
Experimental factory of the MAFF, Aberdeen, Scotland between 1955 and 1960 and is …
The freezing preservation of foods.
DK Tressler, CF Evers - 1946 - cabidigitallibrary.org
Abstract Whereas in Great Britain the preservation of food by freezing has been confined
mainly to imported meat, in the USA it has become a many-sided industry. Starting with …
mainly to imported meat, in the USA it has become a many-sided industry. Starting with …