Date of Award:
5-1967
Document Type:
Dissertation
Degree Name:
Doctor of Philosophy (PhD)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Technology
Committee Chair(s)
D. K. Salunkhe
Committee
D. K. Salunkhe
Committee
W. S. Boyle
Committee
D. A. Greenwood
Committee
W. W. Smith
Committee
D. V. Sisson
Abstract
Drying with the help of sun and wind is one of the oldest methods of food preservation known to man, but artificial drying, or dehydration, has been developed and used extensively only during the last two decades. The problem in dehydration is that the water content must be decreased sufficiently to maintain the stability of the product by retarding the rates of deteriorative biochemical, microbiological, and enzymatic reactions during subsequent storage. At the same time irreversible changes should not be brought about.
Checksum
6b4488666594def2ddd97e61c5302aeb
Recommended Citation
Lee, Chang Yong, "Comparative Effects of Dehydration Processes on Physico-Chemical Changes in Fruits" (1967). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5109.
https://digitalcommons.usu.edu/etd/5109
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