Preservation of fruit and vegetables - Part 3

Chia sẻ: Tra Sua Nguyen | Ngày: | Loại File: PDF | Số trang:20

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Preservation of fruit and vegetables - Part 3

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5 Drying Drying is one of the oldest preservation methods. The moisture level of agricultural products is decreased to 10-15% so that the microorganisms present cannot thrive and the enzymes become inactive. Further dehydration is usually not desired, because the products then often become brittle.

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