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Dehydration of Fruits

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Commercial Fruit Processing

Abstract

Drying of fruit is one of the oldest techniques of food preservation known to man—and one of the newest. Its essential feature is that the moisture content of food is reduced to a level below that at which microorganisms can grow.

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Authors
  1. L. P. Somogyi
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  2. B. S. Luh
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Editor information

Editors and Affiliations

  1. Department of Food Science, University of Georgia, Experiment, Georgia, USA

    Jasper Guy Woodroof

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor Shiun Luh

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Somogyi, L.P., Luh, B.S. (1986). Dehydration of Fruits. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_8

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  • DOI: https://doi.org/10.1007/978-94-011-7385-8_8

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7387-2

  • Online ISBN: 978-94-011-7385-8

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