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A Comprehensive Review of the Versatile Dehydration Processes

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This book provides a comprehensive overview of dehydration techniques. It includes six chapters that discuss various methods of food dehydration. Some of these processes include advanced drying methods that utilize microwaves, infrared radiation, and radio frequency, as well as techniques like hot air, vacuum, fluidized bed, and freeze-drying. Chapters explore the advantages and disadvantages of the various processes, including hybrid techniques that increase the efficiency of drying and improve the quality of the dried products. Other topics explored include the kinetics of hydrogel dehydration and pre-treatment processes such as those that utilize ultrasound.

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Series Title

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Call Number

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Publisher

: InTechOpen., 2023

Collation

110 hlm

Language

English

ISBN/ISSN

978-1-83768-142-6

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

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Subject(s)

Food and beverage technology

Specific Detail Info

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Statement of Responsibility

Jelena D. Jovanovic

Other Information

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Source

https://directory.doabooks.org/handle/20.500.12854/113356

Validator

Maya

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