Food drying and dewatering

被引：52

作者：

Bonazzi, C ^{[1
]}

Dumoulin, E ^{[1
]}

RaoultWack, AL ^{[1
]}

Berk, Z ^{[1
]}

Bimbenet, JJ ^{[1
]}

Courtois, F ^{[1
]}

Trystram, G ^{[1
]}

Vasseur, J ^{[1
]}

机构：

[1] CIRAD, F-34032 MONTPELLIER, FRANCE

来源：

DRYING TECHNOLOGY | 1996年 / 14卷 / 09期

关键词：

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

D O I：

10.1080/07373939608917199

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

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. This chapter relates recent advances in drying of solids spray-drying drum-drying superheated steam drying osmotice dehydration hot oil immersion drying

引用

页码：2135 / 2170

页数：36

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