Dehydration of Foods pp 157-184

Part of the Dehydration of Foods book series (FSES)

Cabinet and Bed Dryers

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter

Abstract

The main purpose of food dehydration is to extend the shelf life of the final product. The process meets this objective by reducing the moisture content of the product to a level that limits microbial growth and chemical reactions. Hot air is used in most drying operations and air dryers have been in use for several years around the world.

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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