Quality Changes in Food Materials as Influenced by Drying Processes

@inproceedings{Bonazzi2014QualityCI,
  title={Quality Changes in Food Materials as Influenced by Drying Processes},
  author={C. Bonazzi and E. Dumoulin},
  year={2014}
}
  • C. Bonazzi, E. Dumoulin
  • Published 2014
  • Materials Science
  • Drying and dewatering plays a major role in food manufacturing or food processing activities worldwide. Often one of the last operations in the food processing, it controls to a large extent the quality of the final product. Drying is applied to a wide variety of food products, from cereals to finished goods, from raw materials to byproducts. The processes used are numerous, according to the type and quantity of product to dry, the amount of water to eliminate, the final desired quality or… CONTINUE READING
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