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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© 1996 Springer Science+Business Media Dordrecht
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Barbosa-Cánovas, G.V., Vega-Mercado, H. (1996). Cabinet and Bed Dryers. In: Dehydration of Foods. Dehydration of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2456-1_5
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DOI: https://doi.org/10.1007/978-1-4757-2456-1_5
Publisher Name: Springer, Boston, MA
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