| Título: | Impingement drying of foods using hot air and superheated steam |
| Autores: | MOREIRA, ROSANA G. |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 32219 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Impigmenting drying is an old technology that has only recently been applied to food products. Tortilla and potato chips, pizza crust, pretzels, crackers and cooks for example, have been successfully cooked and baked in air-impigmented ovens in the food industry. Granular products (coffee beans, cocoa beans, rice and nuts) dry faster and more uniformly when using impigmented dryers due to the pseudofluidized bed created by the hight velocity air from the nozzles. |
| Nota de contenido: | En: Journal of Food Engineering. -- (49) : 291-295 (2001) |
