Advances In Food Dehydration (Record no. 701411)

MARC details
000 -LEADER
fixed length control field 02691nam a22002417a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230316s2019 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780367386368
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9780367386368
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.0284
Item number RAT
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Ratti. Cristina
Relator term editor
9 (RLIN) 674188
245 ## - TITLE STATEMENT
Title Advances In Food Dehydration
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, FL :
Name of publisher, distributor, etc. CRC Press
Date of publication, distribution, etc. 2019
300 ## - PHYSICAL DESCRIPTION
Extent XVIII, 467 p.
Other physical details : ill
490 ## - SERIES STATEMENT
Series statement Contemporary Food Engineering Series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Bibliographical References and Index
520 ## - SUMMARY, ETC.
Summary, etc. Summary:<br/>Comprehensive Assessment of This Globally Relevant Practice<br/><br/><br/>As 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, Advances in Food Dehydration 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.<br/><br/><br/><br/><br/>Discusses Ways to Best Optimize Natural Resources<br/><br/><br/>Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration:<br/><br/><br/><br/><br/><br/><br/><br/><br/> The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing<br/><br/><br/> The difficulty to define quality in quantitative terms and to develop appropriate control techniques<br/><br/><br/> The lack of realistic models and simulations to represent the phenomena<br/><br/><br/><br/><br/><br/><br/>The 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. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674276
Topical term or geographic name entry element Food Drying
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Dried Food Industry
9 (RLIN) 410446
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text web link
Uniform Resource Identifier <a href="https://www.routledge.com/Advances-in-Food-Dehydration/Ratti/p/book/9780367386368#">https://www.routledge.com/Advances-in-Food-Dehydration/Ratti/p/book/9780367386368#</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text contents
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367386368.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367386368.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Paperback     Reference Section Reference Section Department of Food Engineering 14/03/2023 25 Purchased 12009.89   664.0284 RAT 97931 14/03/2023 2022-23 14129.28 14/03/2023 Reference Collection