Ders Akışı

Hafta Konular ÖnHazırlık
1 Expression of drying and entrance to food drying
2 Water activity
3 Sorption isotherm
4 Air-water mixture and basic principles
5 Drying mechanism
6 Changes in food structure during drying and food stability
7 Driers and kinds of driers
8 Cabin and tunnel driers
9 Conveyour and fluid bed driers
10 Spray drying
11 Lyophilization
12 Other drying systems
13 Quality criterias in dried products
14 Quality criterias in dried products

Kaynaklar

Ders Notu Cemeroğlu, B. 2004. Meyve Sebze İşleme Teknolojisi (I. ve II. Cilt). Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi-Ankara
Kudra T, Mujumdar AS, 2002. Advanced Drying Technologies. Marcel Dekker, Inc., New York.
Mujumdar, A.S. 2000. Drying Technology in Agriculture and Food Sciences.Science Pub. İnc. USA
Barbosa-Casanovas, G. and Vega-Mercado, H. 1996. Dehydration of Foods. Chapman&Hall. New York.
Brennan, J.G. 1994. Food Dehydration: a Dictionary and Guide. Butterworth-Heinemann Ltd. UK
Ders Kaynakları

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