Food Processing and Preservation

5.

Dehydration and Concentration

5.1.

Water Activity Fundamentals

5.1.1.

Definition and Measurement

5.1.2.

Relationship to Microbial Growth

5.1.3.

Water Activity Control

5.1.4.

Sorption Isotherms

5.2.

Drying Principles

5.2.1.

Mass Transfer Mechanisms

5.2.2.

Heat Transfer During Drying

5.2.3.

Drying Kinetics

5.2.4.

5.3.

Conventional Drying Methods

5.3.1.

5.3.1.1.

Natural Solar Drying

5.3.1.2.

Solar Dryer Systems

5.3.2.

5.3.2.1.

5.3.2.2.

5.3.2.3.

5.3.2.4.

5.3.3.

5.3.3.1.

Atomization Methods

5.3.3.2.

Drying Chamber Design

5.3.3.3.

Product Recovery

5.3.4.

5.3.4.1.

Single Drum Systems

5.3.4.2.

Double Drum Systems

5.3.4.3.

Process Variables

5.4.

Advanced Drying Technologies

5.4.1.

5.4.1.1.

Sublimation Process

5.4.1.2.

Equipment Design

5.4.1.3.

5.4.1.3.1.

5.4.1.3.2.

5.4.1.3.3.

Secondary Drying

5.4.1.4.

Applications and Advantages

5.4.2.

5.4.2.1.

Principles and Equipment

5.4.3.

Microwave Drying

5.4.3.1.

Dielectric Heating

5.4.3.2.

Combined Microwave-Air Drying

5.4.4.

Osmotic Dehydration

5.4.4.1.

Mass Transfer Mechanisms

5.4.4.2.

Osmotic Solutions

5.4.4.3.

Process Optimization

5.5.

Concentration Processes

5.5.1.

5.5.1.1.

Single Effect Evaporators

5.5.1.2.

Multiple Effect Evaporators

5.5.1.3.

Mechanical Vapor Recompression

5.5.2.

Membrane Concentration

5.5.2.1.

Reverse Osmosis

5.5.2.2.

Ultrafiltration

5.5.2.3.

5.5.3.

Freeze Concentration

5.5.3.1.

Progressive Freeze Concentration

5.5.3.2.

Suspension Freeze Concentration

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4. Low-Temperature Preservation

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6. Chemical Preservation Methods