Novel and less understood methods of food dehydration : understanding the effects of process conditions and the mechanisms of water loss
Dehydration is one of the oldest food processing operations. It continues to be extensively employed today, and all indications point to its continued use in the foreseeable future. There are several dehydration techniques available for use in domestic and commercial practice. The main objective of...
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Table of Contents:
- 1. Introduction
- 2. Literature review
- 3. Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss
- 4. Effects of dip dehydration as a pre-treatment to lower oil uptake in fried potato chips
- 5. Shallow frying of potato and chicken cubes: water loss, oil gain, temperature profiles and texture development
- 6. Concluding remarks