EXPERIMENTAL STUDY OF THERMAL EFFECT OF DRYING, HEATING, BLOWING MACHINE WITH DIFFERENT STAGE

Journal Title: International journal of research -GRANTHAALAYAH - Year 2016, Vol 4, Issue 8

Abstract

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow. Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.

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  • EP ID EP210606
  • DOI 10.5281/zenodo.61174
  • Views 85
  • Downloads 0

How To Cite

(2016). EXPERIMENTAL STUDY OF THERMAL EFFECT OF DRYING, HEATING, BLOWING MACHINE WITH DIFFERENT STAGE. International journal of research -GRANTHAALAYAH, 4(8), 104-109. https://europub.co.uk/articles/-A-210606