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To achieve self-reliance, poor communities need answers to questions like: How can we grow more and healthier food? Protect our health? Create jobs? A key part of Canada’s aid program since 1970, IDRC supports research in developing countries to answer these questions.  



Food drying  [1982]

Yaciuk, G.; International Development Research Centre, Ottawa (Canada); Alberta Dept. of Agriculture, Edmonton (Canada) [Corporate Author]

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The workshop covered the most important areas in the design and operation of a drying system. These are: drying requirements, consumer acceptance, heat and mass transfer, and heat sources. Within drying requirements, the need for drying the product is discussed as well as drying times and rates, sample preparation, quality changes during drying, rehydration problems, and problems with storage of the dried product. The section on consumer acceptance includes the effects of drying on the nutritive value of food, the introduction of a dried food to the consumer market, and how consumers provide valuable information to scientists to help in improving a process or product. The theory and design of a drying chamber and process control are explained under heat and mass transfer and an operational, full-scale drying system is examined. Finally, under heat sources, a number of examples are given in the use of the sun, petroleum products, agriculture wastes, and wood as heat sources for a drying process.