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Dehydration and Compression of Foods (1982) / Chapter Skim
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SUMMARY
Pages 1-3

The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
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From page 1...
... Since many items are produced seasonally, raw material should be contracted when the seed goes into the ground in order to obtain the variety most suitable for dehydration and compression. Small procurements and the need to maintain a broad supplier base preclude effective crop scheduling.
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From page 2...
... Microwaves have also been used to heat partially dried food prior to compression to facilitate moisture distribution before compression and after compression to hasten finish-drying. Large-scale applications of microwave energy may require strategic planning since units are costly.
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From page 3...
... This knowledge will speed developments obviating storage deterioration by reducing the need for lengthy shelf life testing.
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Key Terms

  • dried compressed
  • starting materials
  • shelf life
  • compressed dried
  • dehydrated foods

  • frozen starting
  • broad supplier
  • supplier base
  • nutritional value
  • compressed dehydrated

  • suitable compressed
  • compressed products
  • compressed form
  • dehydrated food
  • dried products

  • competing foods
  • frozen foods
  • dried food
  • partially dried
  • foods destined

  • food materials
  • seasonal food
  • water removal
  • unit cost
  • include nutritional

  • foods preserved
  • materials suitable
  • life testing
  • maximum shelf
  • military procurements


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