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Practical approaches to home food dehydration

Author:
Maggard, Peggy Duggan.
Source:
Journal of food protection 1982 v.45 no.5 pp. 492-494
ISSN:
0362-028X
Subject:
dried foods, food technology, home food preservation
Abstract:
Preserving foods by drying is one of the oldest known methods of food preservation. Until recently, freezing and canning have been the methods most people used to preserve foods at home. During the past 50 years, science and technology developed during World War II led to increased commercial drying of a wide. variety of foods. Most of this information has not been readily available to the individual who wants to dry foods at home. Individuals wanting to do home drying, until approximately the last 10 years, could only find bits and pieces of information on how to do it. Hopefully, this article will help eliminate some of the confusion that occurs because of conflicting information found in the scarce literature that is available on drying foods at home.
Agid:
1875979