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Food Drying and Dewatering

 

作者: Catherine Bonaui,   Elisabeth Dumoulin,   Anne-Lucie Raoult-Wack,   Z. Berk,   J.J. Bimbenet,   F. Courtois,   G. Trystram,   J. Vasseur,  

 

期刊: Drying Technology  （Taylor Available online 1996）
卷期: Volume 14, issue 9  

页码: 2135-2170

 

ISSN:0737-3937

 

年代: 1996

 

DOI:10.1080/07373939608917199

 

出版商: Taylor & Francis Group

 

关键词: automatic control;drum-drying;food;hot oil immersion drying;osmotic dehydration;spray-drying;superheated steam drying

 

数据来源: Taylor

 

摘要:

Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially in the production of ingredients and additives for food formulation. Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage.

 

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