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Principles of food dehydration

Author:
Chung, Do Sup., Chang, D.I.
Source:
Journal of food protection 1982 v.45 no.5 pp. 475-478
ISSN:
0362-028X
Subject:
food preservation, food processing, food technology, dried foods
Abstract:
The basic principles involved in the food dehydration are reviewed. Major emphasis is placed on types of water held in foods, heat of vaporization of water in food product, equilibrium moisture and water activity relationship and dehydration rate mechanism.
Agid:
1875978