Food Dehydration: A Dictionary and Guide

194 Pages·1997·14.769 MB·English

by  J.G. Brennan

Food Dehydration
BUTTERWORTH-HEINEMANN SERIES IN FOOD CONTROL
Editor-in-chief Professor G. Campbell-Platt
University of Reading
UK
Food Dehydration
A Dictionary and Guide
J. G. B W M ~
Department of Food Science and Technology
University of Reading
Q
E I N E M A N N
Butterworth-HeinemannL td
Linacre House, Jordan Hill, Oxford OX2 8DP
-&(
A member of the Reed Elsevier plc group
OXFORD LONDON BOSTON
MUNICH NEWDELHl SINGAPORE SYDNEY
TOKYO TORONTO WELLINGTON
First published 1994
Q Butterworth-Heinemann Ltd 1994
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British Library Cataloguing in Publication Data
Brennan, J. G.
Food Dehydration: Dictionary and Guide
I. Title
664
ISBN 0 7506 1130 8
Library of Congress Cataloguing in Publication Data
Bre~anJ,. G.
Food dehydration: a dictionary and guidelJ. G. Brennan.
p. cm.
Includes bibliographical references.
ISBN 0 7506 1130 8
1. Food - Drying - Dictionaries. I. Title.
TP3715B74 9&305 1
664'.02WC20 CIP
Composition by Genesis Ilpesetting, Rochester, Kent
Printed and bound in Great Britain
Contents
Preface vii
Part 1 Historical Background and General Principles 1
Part 2 Dictionary of Food Dehydration 17
Part 3 A Guide to Dehydrated Foods 137
Part 4 Bibliography 183

Preface
Drying is the oldest method of food preservation dehydration by means of heated air, by contact with a
practised dy man. Today the dehydration section of the heated surface, by the application of radiant, microwave
food industry is large and extends to all countries or dielectric energy and by freeze drying. In Part 2
throughout the world. Facilities range in size from information on drying phenomena, methods and equip-
simple sun driers to very large capacity, sophisticated ment is presented in dictionary form. A guide to the
drying installations. A very wide range of dehydrated procedures and conditions used for drying specific foods
foods is available including vegetables, fruits, meat, fish, is given in Part 3. An extensive list of references on
cereal and milk products. Dehydrated soup and sauce aspects of food dehydration makes up Part 4.
mixes and complete meals made up of dried ingredients It is hoped that this work will be of interest to staff and
are also available. A great deal of research has been students involved in undergraduate and postgraduate
carried out to improve the quality and convenience of courses in food science, technology and engineering, and
dehydrated foods. Many modem dried foods may be to researchers in the field of food dehydration. It should
reconstituted quickly to yield products with good flavour also be a quick and easy source of information for
and texture. Thus, they make an important contribution persons working in this section of the food industry.
to the convenience food market.
This book is made up of four parts. Part 1 covers the
historical background and general principles of food J G Brennan

Part 1
Historical Background and General
Principles
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