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

页码：423 / 448

页数：26

共 32 条

[1]

[Anonymous], 1986, ENG PROPERTIES FOODS

[2]

[Anonymous], DRYING PRINCIPLES AP

[3]

BIMBENET JJ, 1990, 5 INT C ENG FOOD 28, V2, P522

[4]

Bimbinet J.J., 1992, 8 INT DRYING S 2 5 A, P42

[5]

COHEN JS, 1992, 8 INT DRYING S 2 5 A, P585

[6] EXPRESSION OF CONCENTRATION OF WATER VAPOR IN WATER VAPOR SORPTION MEASUREMENTS [J].

GAL, S .

HELVETICA CHIMICA ACTA, 1972, 55 (05) :1752-&

[7]

GENSKOW LR, 1988, 6 INT DRYING S IDS 8, P39

[8]

GRABOWSKI S, 1994, 9 INT DRYING S 1 4 A, P921

[9] STUDIES ON THE BROWNING OF KORI-TOFU .4. EFFECT OF WATER ACTIVITY ON LIPID OXIDATION AND BROWNING OF KORI-TOFU [J].

HOMMA, S ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (01) :301-304

[10]

JENSEN AS, 1992, 8 INT DRYING S 2 5 A, P1593

← 1 2 3 4 →