Dehydration Technology Book
from C.H.I.P.S.
|
PRACTICAL DEHYDRATION
Second Edition
by Maurice Greensmith
The latest edition of a standard work for food industry professionals
About the First Edition
”Extensively illustrated throughout, this volume is a veritable mine of
information on the practical aspects of dehydration...A great deal of care has gone into
selecting material to go into this volume and the result is a well-balanced and readable
book.”
—Dr. S.D. Holdsworth
A wealth of information about the global dehydration industry
This second edition of the leading reference work for practical food professionals
responds to the need for a reassessed perspective on the international practical
dehydration industry. In addition to tried-and-trusted advice on packaging,
storing, and quality control, this revised edition introduces modern analysis of expanding
sectors, such as fruit and vegetable processing, and provides details on financial and
quality issues and other information to enable food professionals to exploit fully the
opportunities available to develop this element of their industry on an international
scale.
Features
- Examines new technologies crucial to the future development of food
dehydration, such as spray drying
- Addresses changes within the industry which directly challenge accepted
versions of the most effective means of producing and
marketing dehydrates
- Incorporates the range of technological advances that have occurred
since the last edition of this book
- Provides an invaluable troubleshooting guide to the practicalities and
logistics of a changing industry
- Discusses issues such as factory ortganization, key technologies involved,
packaging and storage, and quality control
- Considers emerging markets and the decline of once lucrative markets
Contents:
- Origins, Growth and Potential Dehydration: Origins.
Growth.
Potential.
Conclusions.
- Factory Organization:
Plant Location.
Raw Material.
Labor Requirements.
Water.
Power.
Boilers.
Heat Raising Plant.
Fuels.
Effluent.
- Preparation Plant:
Cutters.
Peelers.
Washers.
Clanchers.
Conveyors.
Miscellaneous and Specialised Preparation Plant.
- Dryers:
Stove and Cabinet Dryers.
Tunnel Dryers.
Conveyor Band Dryers - Single Pass.
Multi-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.
- Dehydration of Potato Products:
Potato Granules.
Potato Flakes.
Potato Cubes.
Potato Starch.
- Dehydration of Vegetables:
Horticulture.
Green Beans.
Beetroot.
Bell Peppers.
Cabbage.
Carrots.
Chili Peppers.
Celeriac.
Celery.
Garlic.
Leeks.
Mushrooms.
Green Peas.
Onions.
Parsnips.
Parsley.
Sage and Leaf Herbs.
Spinach.
Swedes.
Tomato Slices/Flakes.
- Dehydration of Fruits:
Apples.
Apricots.
Bananas.
Currants.
Paw Paw.
Peaches.
Pineapples.
Pears.
Plums.
Raisins.
- Spray Dried Products:
Tomato Powders.
Instant Coffee.
Freeze-Drying of Coffee.
Skim Milk Powder.
- Dehydration of Meat:
Raw Materials.
Chicken Granules.
Beef, Mutton, Ham, Oxtails, Kidneys.
Typical Buyer’s Specification.
- The Formulation of Dehydrated Soup:
Ingredients.
Formulation.
Additives and Artificial Colors.
- Selection, Packaging and Storage:
Sieves.
Selection.
Electronic Color Sorting.
Packaging.
Bulk Packaging.
- Quality Control:
Laboratory Analysis Tests.
Specifications.
Methods of Analysis.
- The Economics of Dehydration:
Hours of Separation.
Length of Season.
Range of Products.
Staff Deployment.
By-Product and Their Outlets.
Costing.
Index.
click here 
to see books • videos • cd-roms of related interest
|
PRACTICAL DEHYDRATION
Second Edition
by Maurice Greensmith
274 pages • $238.95 + shipping
Texas residents please add 6.75 % sales tax
|
|