Dried Fruit Products Felipe Richter Reis Shivanand S Shirkole by Felipe Richter Reis & Shivanand S. Shirkole 9781032495750, 1032495758 instant download after payment.

Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products. Dried Fruit Products offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods. Such dried fruit products as fruit pieces, fruit leathers and fruit powders are dealt with in a way to inform their physical, chemical, sensory and nutritional features, along with the characteristics of the process used to obtain them, such as drying method and drying equipment. Key Features: • Contains up-to-date information on fruit drying • Presents a multi-perspective viewpoint of fruit drying • Addresses both food science and chemical engineering aspects of fruit drying Readers can gain knowledge on the various types of drying techniques and insightful thought on selecting the appropriate drying techniques for different fruit products.