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Introduction to Dehydration of Food

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter
Part of the Dehydration of Foods book series (FSES)

Abstract

It is not known when the preservation of foods by dehydration began, but history does show that our ancestors learned how to dry foods by trial and error. Food dehydration eventually evolved within a scientific based environment and made possible the establishment of a worldwide industry, capable of providing a convenient and nutritious food supply.

Keywords

Water Removal Osmotic Dehydration Passion Fruit Fall Rate Period Microbial Spoilage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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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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