A heat shock process for the puffing of dried food gels : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology in Food Chemistry and Engineering at Massey University of Manawatu, Palmerston North, New Zealand

dc.contributor.authorPerreau, Rex George
dc.date.accessioned2018-01-17T00:16:33Z
dc.date.available2018-01-17T00:16:33Z
dc.date.issued1965
dc.description.abstractThere has been increasing interest in recent years in the use of dehydration as a technique for the preservation of foodstuffs. An extract of production figures compiled by Van Arsdel (1963) is given in Table (l). The production per year, in tons, of six dehydrated foods in the United States of America is shown and indicates this trend which is particularly marked in the production of dried potatoes (mainly instant mashed potatoes), and non-fat milk solids.[FROM INTRODUCTION]en_US
dc.identifier.urihttp://hdl.handle.net/10179/12620
dc.identifier.wikidataQ112836375
dc.identifier.wikidata-urihttps://www.wikidata.org/wiki/Q112836375
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectColloids -- Effect of temperature onen_US
dc.subjectFood industry and tradeen_US
dc.subjectTechnologyen_US
dc.titleA heat shock process for the puffing of dried food gels : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology in Food Chemistry and Engineering at Massey University of Manawatu, Palmerston North, New Zealanden_US
dc.typeThesisen_US
massey.contributor.authorPerreau, Rex George
thesis.degree.disciplineFood Chemistry and Engineeringen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Food Technology (M. Sc.)en_US
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