Index page for: Food Dehydration: A Dictionary and Guide

Table of Contents Preface 1. Historical Background and General Principles 2. Historical 3. General Principles of Dehydration: Introduction, Drying in heated air, Drying by heated contact with a heated surface, Microwave and dielectric heating in food dehydration, Freeze drying4. Dictionary of Food Dehydration 5. A Guide to Dehydrated Foods 6. Bibliography Sampling of dictionary coverageHere are some of the words and terms related to food dehydration that are defined and explained (and often illustrated) in the dictionary section. These terms include those from the areas of chemistry, engineering, processing and equipment related to dehydration. (If they are unfamiliar to you, you may need this reference book.) - Abrasive peeling - Adiabatic saturation temperature - Agglomeration - Alkaline dip - Air heating - Air/powder separator - Anti-caking agent - Azeotropic drying - Bag filter - Barometric condenser - Belt trough drier - BIRS process - Blanching - Cabinet freeze drier - Centrifugal atomizer - Cleaning of raw materials - Closed-cycle spray drying - Control of driers - Cyclone separator - Dehydrocanning - Dehydrofreezing - Drum drier - Dry cleaning of raw materials - Electrostatic precipitator - Encapsulation - Energy used in drying - Enthalpy - Evaporator (vacuum evaporator) - Fan - Filtermat - Fluidized-bed drier - Freeze concentration - Glass transition - Grading of raw materials - Heat exchanger - High efficiency particulate air (HEPA) filter - Hysteresis in sorption isotherm - Impingement drying - Integrated fluidized-bed (IFB) spray drier - Intermediate moisture food (IMF) - Jet-spray drier - Kiln drier - Laminar (streamline) flow of fluid - Materials of construction - Microwave drying - Multistage drying - Osmotic drying - Oxygen scavenging agent - Packaging of dried foods - Pneumatic conveying - Pneumatic (flash) drying - Psychrometric chart - Pumping of foodstuffs - Reconstitutability of dried food powders - Rotary drier - Safety aspects of drying - Solar drying - Sorption isotherm - Sorting of raw materials - Spouted-bed drier - Spray drying chamber - Structural changes during dehydration - Sulphuring (sulphiting) - Trehalose - Tunnel drier - Tunnel freeze drier - Vacuum band drier - Vacuum pump - Volatile loss/retention during dehydration - Waste disposal - Water treatment - Wet-bulb temperature - Wet scrubber (wet collector) Sampling of food products examinedThe alphabetical section on food products covers food products ready for the table, ready for cooking, and those used as ingredients, additives, preservatives or processing aids for formulated foods. Dehydration methods are described for each food product. Here is a small sampling. - Apple - Banana - Breakfast cereals - Casein - Cereal grains - Cheese - Corn starch - Egg - Enzymes - Fish - Fish flour - Fish meal - Garlic - Grape - Ice cream mix - Lactose - Mango - Meat mycelium - Orange - Pasta - Peach - Potato - Potato starch - Skim milk - Soya protein - Surimi - Tea extract - Tomato - Whey - Whole milk - Yeast