Date of Award:
Master of Science (MS)
Plants, Soils, and Climate
Department name when degree awarded
D. K. Salunkhe
Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation, During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require leas space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods, Hence, they can easily be adopted for military rations. Because of their ease of handling and transportation they may serve as a snack and picnic food.
Sathiraswasti, Wattana, "Quality Evaluation of Deep-Fat Fried Peas" (1958). All Graduate Theses and Dissertations. 4771.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .