Practical Dehydration, Second Edition
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Practical Dehydration, Second Edition

Practical Dehydration, Second Edition


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About the Book

This second edition of the leading reference work for practical food professionals responds to the need for a reassessed perspective on the international practical dehydration industry. Since the first edition, radical changes have occurred in production and marketing of dehydrates. In addition to tried-and-trusted advice on packaging, storing, and quality control, this revised edition introduces modern analysis of expanding sectors, such as fruit and vegetable processing, and provides details on financial and quality issues and other information to enable food professionals to exploit fully the opportunities available to develop this element of their industry on an international scale.

Table of Contents:
Origins, Growth and Potential Dehydration. Origins Growth Potential Conclusions Factory Organisation Plant Location Raw Material Labour Requirements Water Power Boilers Heat Raising Plant Fuels Effluent Preparation Plant Cutters Peelers Washers Clanchers Conveyors Miscellaneous and Specialised Preparation Plant Dryers Stove and Cabinet Dryers Tunnel Dryers Conveyor Band Dryers - Single Pass Multi-Pass Conveyor Dryers Bin Dryers Air Lift Dryers Rotary Dryers Vacuum Dryers Freeze Dryers Drum Dryers Foam Mat Dryers Spray Drying in the Dairy and Food Industry Dehydration of Potato Products Potato Granules Potato Flakes Potato Cubes Potato Starch Dehydration of Vegetables Horticulture Green Beans Beetroot Bell Peppers Cabbage Carrots Chili Peppers Celeriac Celery Garlic Leeks Mushrooms Green Peas Onions Parsnips Parsley Sage and Leaf Herbs Spinach Swedes Tomato Slices/Flakes Dehydration of Fruits Apples Apricots Bananas Currants Paw Paw Peaches Pineapples Pears Plums Raisins Spray Dried Products Tomato Powders Instant Coffee Freeze-Drying of Coffee Skim Milk Powder Dehydration of Meat Raw Materials Chicken Granules Beef, Mutton, Ham, Oxtails, Kidneys Typical Buyer's Specification The Formulation of Dehydrated Soup Ingredients Formulation Additives and Artificial Colours Selection, Packaging and Storage Sieves Selection Electronic Colour Sorting Packaging Bulk Packaging Quality Control Laboratory Analysis Tests Specifications Methods of Analysis The Economics of Dehydration Hours of Separation Length of Season Range of Products Staff Deployment By-Product and Their Outlets Costing

Review :
"Extensively illustrated throughout, this volume is a veritable mine of information on the practical aspects of dehydration...A great deal of care has gone into selecting material to go into this volume and the result is a well-balanced and readable book." -Dr. S.D. Holdsworth


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Product Details
  • ISBN-13: 9780849311758
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Edition: New edition
  • Language: English
  • No of Pages: 288
  • Returnable: N
  • Width: 152 mm
  • ISBN-10: 0849311756
  • Publisher Date: 20 Jul 1998
  • Binding: Hardback
  • Height: 229 mm
  • No of Pages: 288
  • Returnable: N
  • Weight: 612 gr


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