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)
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书目信息
Prepared foods
卷
155
期
3
页码
92
- 94
ISSN
0747-2536
语言
英语
类型
Journal Article; Text
2024-02-28
MODS
