Food processing by drying and dehydration
1967
Heid, J.L. | Joslyn, Maynard L.
Aspects of drying and dehydration techniques used in food processing and production are reviewed and discussed. Eight factors that are considered important to the effective use of these techniques include proper selection of raw materials; control of quality changes; rapid moisture content reduction to optimum levels; producing a highly porous condition in the product; retention and restoration of volatile flavors; liquid carrier dehydration; the combination of other techniques with drying and dehydration; and packaging improvements for preserving dried product quality. Other topics include sun drying; technological aspects of food dehydration; the characteristics and performance of various drier types (rotary drum, kiln, spray, vacuum cabinet, and belt tray driers); and procedures for ensuring flavor retention, rapid cooking, the packaging of dehydrated foods, and for reconstituting dried foods and juices. Special applications, technical data, and equipment illustrations are given throughout the text. (wz)
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