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Processed Apple Products pp 257–278Cite as

Dried Apple Products

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Abstract

Drying of apples has been practiced in the United States for well over a century and is perhaps the oldest method used for commercial preservation. Gould (1907) reported that the “evaporation” of apples was apparently started in western New York State and that the industry had been well established for many years. Although there are several types of dried apple products and many variations of the different types, federal standards exist for only two products.

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Authors
  1. G. Caleb Hall
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Editors and Affiliations

  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Donald L. Downing Ph.D. (Professor of Food Processing) (Professor of Food Processing)

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© 1989 Van Nostrand Reinhold

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Hall, G.C. (1989). Dried Apple Products. In: Downing, D.L. (eds) Processed Apple Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8225-6_12

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  • DOI: https://doi.org/10.1007/978-1-4684-8225-6_12

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4684-8227-0

  • Online ISBN: 978-1-4684-8225-6

  • eBook Packages: Springer Book Archive

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