Energy and quality aspects of food drying

被引：21
|
作者：
Strumillo, C
Adamiec, J
机构：
[1] Fac. of Proc./Environ. Engineering, Tech. Univ. of Lodz, 90-924 Łódź
来源：
DRYING TECHNOLOGY | 1996年 / 14卷 / 02期
关键词：
food; degradation kinetics; dryers; drying; quality; water activity;
D O I：
10.1080/07373939608917106
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
High energy consumption End increasing consumers' interest in new products are two problems worthy of note in the drying of food. Difficulties in producing high-quality food and degrading transformations of the material during drying are mentioned. The kinetics of quality degradation due to drying is described. The role of water activity in maintaining product quality is emphasized. Examples of drying methods and tendencies toward a reduction in quality degradation of dried food products are shown.
引用
收藏
页码：423 / 448
页数：26
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