Practical dehydration / Maurice Greensmith.

Format:

Book

Author/Creator:

Greensmith, Maurice.

Series:

Woodhead Publishing in food science and technology.

Woodhead Publishing Series in Food Science, Technology

Language:

English

Subjects (All):

Food--Drying.

Food.

Physical Description:

1 online resource (281 p.)

Edition:

2nd ed.

Place of Publication:

Cambridge, England : Woodhead Publishing, 1998.

Language Note:

English

Summary:

Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry.

Contents:

Front Cover; Practical Dehydration; Copyright Page; Table of Contents; Preface to the Second Edition; Acknowledgements; Chapter 1. Origins, Growth and Potential of Dehydration; ORIGINS; GROWTH; POTENTIAL; CONCLUSIONS; Chapter 2. Factory Organisation; PLANT LOCATION; RAW MATERIAL; LABOUR REQUIREMENTS; WATER; POWER; BOILERS; HEAT RAISING PLANT; FUELS; EFFLUENT; Chapter 3. Preparation Plant; CUTTERS; PEELERS; WASHERS; BLANCHERS; CONVEYORS; MISCELLANEOUS AND SPECIALISED PREPARATION PLANT; Chapter 4. Dryers; STOVE AND CABINET DRYERS; TUNNEL DRYERS; THROUGH-FLOW BATCH DRYERS

CONVEYOR BAND DRYERS - SINGLE PASSMULTI-PASS CONVEYOR DRYERS; BIN DRYERS; AIR LIFT DRYERS; ROTARY DRYERS; VACUUM DRYERS; FREEZE DRYERS; DRUM DRYERS; FOAM MAT DRYERS; SPRAY DRYING IN THE DAIRY AND FOOD INDUSTRY; Chapter 5. Dehydration of Potato Products; Potato Granules; PROCESS; DRYING; RATIO; DRYING; DRYING; POTATO STARCH; Chapter 6. Dehydration of Vegetables; HORTICULTURE; GREEN BEANS; BEETROOT; BELL PEPPERS; CABBAGE; CARROTS; CHILLI PEPPERS; CELERIAC; CELERY; GARLIC; LEEKS; MUSHROOMS; GREEN PEAS; ONIONS; PARSNIPS; PARSLEY, SAGE and LEAF HERBS; SPINACH; SWEDES - White Turnips

TOMATO SLICES/FLAKESChapter 7. Dehydration of Fruits; Apples (Rings and Flakes); Apricot (Halves); Banana Flakes; Currants; Paw Paw (Carica Papaya); Peaches; Pineapple; Pears; Plums (Prunes); Raisins (Golden Bleached); Chapter 8. Spray Dried Products; TOMATO POWDER; INSTANT COFFEE; FREEZE-DRYING OF COFFEE; SKIM MILK POWDER; Chapter 9. Dehydration of Meat; RAW MATERIALS; CHICKEN GRANULES; BEEF, MUTTON, HAM, OXTAILS, KIDNEYS; TYPICAL BUYER'S SPECIFICATION - USA; Chapter 10. The Formulation of Dehydrated Soup; INGREDIENTS; FORMULATION; ADDITIVES AND ARTIFICIAL COLOURS

Chapter 11. Selection, Packaging and StorageSIEVES; SELECTION; ELECTRONIC COLOUR SORTING; PACKAGING; BULK PACKAGING; Chapter 12. Quality Control; LABORATORY ANALYTICAL TESTS; SPECIFICATIONS; METHODS OF ANALYSIS; Chapter 13. The Economics of Dehydration; HOURS OF OPERATION; LENGTH OF SEASON; RANGE OF PRODUCTS; STAFF DEPLOYMENT; BY-PRODUCTS AND THEIR OUTLETS; COSTING; Index

Notes:

Includes index.

Description based on print version record.

ISBN:

1-85573-656-X

1-59124-143-X