Drying: ancient method has new twists
1986
Lingle, R.
Food drying is the oldest and most widely used method of food preservation. Advantages of food drying are: increasing the concentration of the food; preserving the food and its nutritive quality; and decreasing the spoilage rate. Five of the most common commercial drying methods are: conveyor drying, fluid bed drying, freeze drying, microwave drying, and spray drying. Each method is described and advantages and disadvantages of each method are presented.(mp)
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
