Food Dehydration: A Dictionary and Guide PDF
Preview Food Dehydration: A Dictionary and Guide
Food Dehydration BUTTERWORTH-HEINEMANN SERIES IN FOOD CONTROL Editor-in-chief Professor G. Campbell-Platt University of Reading UK Food Dehydration A Dictionary and Guide J. G. B W M ~ Department of Food Science and Technology University of Reading Q E I N E M A N N Butterworth-HeinemannL td Linacre House, Jordan Hill, Oxford OX2 8DP -&( A member of the Reed Elsevier plc group OXFORD LONDON BOSTON MUNICH NEWDELHl SINGAPORE SYDNEY TOKYO TORONTO WELLINGTON First published 1994 Q Butterworth-Heinemann Ltd 1994 AU rights IcseTvcd. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not micntly or incidentally to some other usc of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, h i pan d Fntcnts Act 1988 m under the terms of a licence issued by the Copyright Licensing Agency Ltd. 90 Toaenham Cow Road. London. England WlP 9HE. Applications for the copyright holder's writtcn permission to reproduce any part of this publication should be addressed to the publishm British Library Cataloguing in Publication Data Brennan, J. G. Food Dehydration: Dictionary and Guide I. Title 664 ISBN 0 7506 1130 8 Library of Congress Cataloguing in Publication Data Bre~anJ,. G. Food dehydration: a dictionary and guidelJ. G. Brennan. p. cm. Includes bibliographical references. ISBN 0 7506 1130 8 1. Food - Drying - Dictionaries. I. Title. TP3715B74 9&305 1 664'.02WC20 CIP Composition by Genesis Ilpesetting, Rochester, Kent Printed and bound in Great Britain Contents Preface vii Part 1 Historical Background and General Principles 1 Part 2 Dictionary of Food Dehydration 17 Part 3 A Guide to Dehydrated Foods 137 Part 4 Bibliography 183 Preface Drying is the oldest method of food preservation dehydration by means of heated air, by contact with a practised dy man. Today the dehydration section of the heated surface, by the application of radiant, microwave food industry is large and extends to all countries or dielectric energy and by freeze drying. In Part 2 throughout the world. Facilities range in size from information on drying phenomena, methods and equip- simple sun driers to very large capacity, sophisticated ment is presented in dictionary form. A guide to the drying installations. A very wide range of dehydrated procedures and conditions used for drying specific foods foods is available including vegetables, fruits, meat, fish, is given in Part 3. An extensive list of references on cereal and milk products. Dehydrated soup and sauce aspects of food dehydration makes up Part 4. mixes and complete meals made up of dried ingredients It is hoped that this work will be of interest to staff and are also available. A great deal of research has been students involved in undergraduate and postgraduate carried out to improve the quality and convenience of courses in food science, technology and engineering, and dehydrated foods. Many modem dried foods may be to researchers in the field of food dehydration. It should reconstituted quickly to yield products with good flavour also be a quick and easy source of information for and texture. Thus, they make an important contribution persons working in this section of the food industry. to the convenience food market. This book is made up of four parts. Part 1 covers the historical background and general principles of food J G Brennan Part 1 Historical Background and General Principles (cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0) (cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)(cid:0)
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