Bibliography

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

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