Date of Award:

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

Advisor/Chair:

D. K. Salunkhe

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.

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