Dehydration of foods
1978
Charm, Stanley E.
Theoretical considerations, mathematical calculations, and practical examples of engineering applications for food dehydration are detailed. Topics include: water evaporation below its boiling point; graphic properties of air-water vapor mixtures as a function of temperature; removing water from liquids by bubbling gas through the liquid; removing moisture from solid materials at constant and non-constant rates; moisture diffusion migration in solids in an idealized system; equilibrium moisture; determining pore sizes in a porous solid; tunnel drying of foods (including, determining tunnel drier length and drying time); tray and compartment driers, and drying times; moisture loss calculations during 2 non-linear periods; temperature and moisture distributions during food dehydration; dehydration shrinkage; and batch through circulation drying. Numerous calculations and examples thereof are given throughout the text. (wz)
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