an introduction to food dehydration and drying donald g mercer ph d p eng disclaimer the author assumes no responsibility or liability for any problems of any manner encountered through ...
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...An introduction to food dehydration and drying donald g mercer ph d p eng disclaimer the author assumes no responsibility or liability for any problems of manner encountered through application principles discussed herein all examples case studies are based on generic hypothetical cases do not represent specific proprietary processes in current past use such intended instructional purposes only reproduction whole part by means electronic otherwise is forbidden except with expressed permission outline chapter getting started learning objectives background definition historical development reasons foods spoilage reduction enhanced storage life changed conditions weight increased convenience properties methods water removal traditional non factors influencing product attributes particle size shape composition structure porosity moisture content surface characteristics area heat capacity seasonal variation cultivar varietal differences equipment type dryer design features air temperature r...