by ss sablani 2006 cited by 199 — in drying has focused on the process and technology and food drying extended the shelf life without much importance on retaining qualit
by ba nummer cited by 42 — in ancient times the sun and wind would have naturally dried foods. however, not until the 1920's was the significance of this method known in relation to
by rpf guin 2018 cited by 38 — the methods in which hot air is used for drying foods are very versatile and have a considerable importance. these include drying in chambers with trays (fig.
food dehydrating is based on one core principle: quickly remove as much moisture from the food as possible to inhibit the growth of bacteria, mold and yeast. some people prefer to dry food because it takes less time, money and energy than other food-storage methods, such as canning or freezing.
by mg green cited by 24 — (the important social and cultural implications of introducing a new technology are not addressed here). the background section explains the moisture content of
food may be dehydrated for other reasons also viz. to decrease weight and bulk; to retain size and shape of original food; to produce
by caln-snchez 2020 cited by 9 — in general, vacuum-microwave drying (vmd) gathers the four most important requirements for food drying: high operational speed, high energetic
one of the most important things to recognize here is that before purchasing a dryer to dry any product, you should do a series of thorough investigative trials using
by f fayose cited by 16 — colour degradation is a major cause of loss in food drying. the colour of foods is important to their acceptability. although sulfating agents inhibit enzymatic and
store dried foods in clean, dry home canning jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags. vacuum packaging is also a good option.
water is often used for this purpose, leaving water droplets on the product. for example: ready meals, cans, pet food, . other examples are extrusion of plastics
by vr sagar 2010 cited by 582 — these references are in pubmed. this may not be the complete list of references from this article. achanta s., okos m.r. predicting the quality of dehydrated foods
the ability to preserve your own food without refrigeration is an important preparedness skill, it's also something that's fun to do and can help cut down on your
nutritional benefits of dried food. dried foods are tasty, nutritious, lightweight, easy to prepare and easy to store and use. the energy input is
by r morais cited by 27 — different technologies to dry bioproducts for producing functional foods or ingredients are it is important to distinguish functional food from nutraceutical.
food drying is one of the oldest method of preserving food. in ancient times the sun and the wind would have naturally way dried foods.
it differs from evaporation, which yields concentrated liquid products. the main purpose of drying is to extend the shelf-life of foods by reducing
4. easy storage and preservation by removing all of the food's moisture, you inhibit the growth of bacteria so the food stays preserved and safe much longer and
it is important to turn the flower over once before it begins to stick to the surface. see: how to dehydrate zucchini blossoms. readings and references. drying
because of the potential for illness, it's important to make sure you get solid training on how to properly dry meat if it's something you're interested