1. M. H. Gutcho, Freeze Drying Processes for the Food Industry, Noyes Data Corp., Park Ridge, N.J., 1977.

2. M. Karel, "Fundamentals of Dehydration Processes," in A. Spi-cer, ed., Advances in Preconcentration and Dehydration, Elsevier Applied Science, London, United Kingdom, 1974, pp. 4594.

3. J. M. Flink, "Effect of Processing on Nutritive Value of Food: Freeze-Drying," in M. Recheigl, ed., Handbook of the Nutritive Value of Processed Food, Vol. 1, CRC Press, Boca Raton, Fla., 1982, pp. 45-62.

4. J. Rolfgaard, "Freeze Drying: Processing, Costs and Applications," in A. Turner, ed., Food Technology International Europe, Sterling, London, United Kingdom, 1984, pp. 47—49.

5. J. Lorentzen, "Freeze Drying: The Process, Equipment and Products," in S. Thorne, ed., Developments in Food Preservation, Vol. 1, Elsevier Applied Science, London, United Kingdom, 1981, pp. 153-175.

6. U. Rosenberg and W. Bogl, "Microwave Thawing, Drying and Baking in the Food Industry," Food Technol. 41, 85-91 (1987).

7. M. Karel, "Dehydration of Foods," in O. R. Fennema, ed., Principles of Food Science, Part 2, Physical Principles of Food Preservation, Marcel Dekker, New York, 1975, pp. 359-395.

8. R. J. Bellows and C. J. King, "Freeze Drying of Aqueous Solutions: Maximum Allowable Operating Temperatures," Cryobi-ology 9, 559 (1972).

9. H. G. A. Unger, "Revolution in Freeze Drying," Food Processing Industry 51, 20 (April 1982).

Henry Schwartzberg University of Massachusetts Amherst, Massachusetts

Fantastic Organic Food Facts

Fantastic Organic Food Facts

Get All The Support And Guidance You Need To Be A Success At Utilizing Organic Foods. This Book Is One Of The Most Valuable Resources In The World When It Comes To Getting The Right Information About Eating Healthy With Organic Food.

Get My Free Ebook

Post a comment