Where appropriate, sample calculations are included for engineers and technologists to follow. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. And apple juice is treated by HTST at 77 to 88☌ for 25 to 30 s (Moyer & Aitken 1980). For example, orange juice is processed by HTST at 90 to 95☌ for 15 to 30 s (Braddock 1999). Various equipment designs are classified and described. commonly used method for heat treatment of fruit juice. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. О книге "Drying Technologies in Food Processing"ĭrying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing.
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