02858nam 22006975 450 991029865210332120220209164807.03-319-08207-810.1007/978-3-319-08207-3(CKB)3710000000187186(EBL)1783110(SSID)ssj0001295505(PQKBManifestationID)11734731(PQKBTitleCode)TC0001295505(PQKBWorkID)11337113(PQKB)11486085(MiAaPQ)EBC1783110(DE-He213)978-3-319-08207-3(PPN)179923803(EXLCZ)99371000000018718620140708d2014 u| 0engur|n|---|||||txtccrVacuum Drying for Extending Food Shelf-Life /edited by Felipe Richter Reis1st ed. 2014.Cham :Springer International Publishing :Imprint: Springer,2014.1 online resource (81 p.)SpringerBriefs in Applied Sciences and Technology,2191-530XDescription based upon print version of record.1-322-13734-X 3-319-08206-X Includes bibliographical references at the end of each chapters.Introduction to low pressure processes -- Studies on conventional vacuum drying of foods -- Studies on freeze-drying of foods -- Studies on microwave-vacuum drying of foods -- Comparative studies.In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.SpringerBriefs in Applied Sciences and Technology,2191-530XChemical engineeringIndustrial engineeringProduction engineeringFoodBiotechnologyIndustrial Chemistry/Chemical Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C27000Industrial and Production Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/T22008Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Chemical engineering.Industrial engineering.Production engineering.FoodBiotechnology.Industrial Chemistry/Chemical Engineering.Industrial and Production Engineering.Food Science.533.5Richter Reis Felipeedthttp://id.loc.gov/vocabulary/relators/edtMiAaPQMiAaPQMiAaPQBOOK9910298652103321Vacuum Drying for Extending Food Shelf-Life2505298UNINA