Vacuum Drying for Extending Food Shelf-Life [Paperback]

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.Introduction to low pressure processes.- Studies on conventional vacuum drying of foods.- Studies on freeze-drying of foods.- Studies on microwave-vacuum drying of foods.- Comparative studies.

Dr Felipe?Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paran?. He is a Food Engineer and?has?more than?ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.

Dr Maria Lucia Masson is a Professor and?Researcher at the Chemical Engineering Department of the Federal University of Paran?. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.

There are only a few reports on use of vacuum for drying of food

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