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- W4254324860 abstract "Dehydration using hot air or heated surfaces removes water from foods and reduces their water activity, which inhibits microbial growth and enzyme activity to extend their shelf-life. Drying can cause deterioration of both the organoleptic quality and the nutritional value of foods, and the design and operation of dehydration equipment aim to minimise these changes. The chapter first describes psychrometrics, the theory of drying and calculation of drying rates. It then summarises the many different types of hot-air and contact drying equipment and methods used to control their operation. The chapter concludes by describing rehydration and the effects of dehydration on microorganisms and the quality of foods." @default.
- W4254324860 created "2022-05-12" @default.
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- W4254324860 date "2017-01-01" @default.
- W4254324860 modified "2023-10-17" @default.
- W4254324860 title "Dehydration" @default.
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- W4254324860 doi "https://doi.org/10.1016/b978-0-08-100522-4.00014-6" @default.
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