New Perspectives on Food Blanching

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. 

List of contents

Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.

About the author

Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".

Summary

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. 

Product details

• Assisted by: Felip Richter Reis (Editor), Felipe Richter Reis (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.2018
• EAN: 9783319839899
• ISBN: 978-3-31-983989-9
• No. of pages: 154
• Dimensions: 156 mm x 11 mm x 237 mm
• Weight: 266 g
• Illustrations: XI, 154 p. 49 illus., 10 illus. in color.
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; B, Chemistry and Materials Science, quality control, Industrial and Production Engineering, Food Science, Chemical Engineering, Industrial Chemistry, reliability, Food—Biotechnology, Industrial safety, Quality Control, Reliability, Safety and Risk, Reliability engineering, Industrial chemistry & chemical engineering, Industrial Chemistry/Chemical Engineering