{"product_id":"advances-in-food-dehydration-cristina-ratti-9781420052527","title":"Advances in Food Dehydration","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eComprehensive Assessment of This Globally Relevant Practice\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, \u003cstrong\u003eAdvances in Food Dehydration\u003c\/strong\u003e encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscusses Ways to Best Optimize Natural Resources\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eUnder the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e \u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \u003cli\u003eThe complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eThe difficulty to define quality in quantitative terms and to develop appropriate control techniques\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eThe lack of realistic models and simulations to represent the phenomena\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe book's well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. \u003cstrong\u003eAdvances in Food Dehydration\u003c\/strong\u003e is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cristina Ratti\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1420052527\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781420052527\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/21\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 486\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.20w x 1.10d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eScitech Book News\u003c\/i\u003e 03\/01\/2009 pg. 178","brand":"Cristina Ratti","offers":[{"title":"Hardcover","offer_id":48088197071103,"sku":"9781420052527","price":300.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_7aa3fd1c-0c8a-415b-b06e-1574ae13f7a6.jpg?v=1769103594","url":"https:\/\/www.whiterainbookhouse.com\/products\/advances-in-food-dehydration-cristina-ratti-9781420052527","provider":"WR Book House","version":"1.0","type":"link"}