Vegetable hot air and frozen dehydration technology

Author: Li Yanyun
Publisher:
Publish Date: 2004-03-01
Features: This book comprehensively discusses the principles, methods, and equipment suitable for different economic conditions and scales of vegetable hot-air dehydration processing and vacuum freeze-drying processing, with particularly detailed discussions on equipment selection. The book introduces two processing methods for dehydrated vegetables: hot-air drying and freeze drying. The main content includes: the processing principles of dehydrated vegetables, raw materials and processing methods for dehydrated vegetables, processing technology and production equipment, post-processing, packaging, and storage of dehydrated vegetables, as well as detailed descriptions of the dehydration processing methods of some major vegetables. The language is easy to understand, the technology is advanced and practical, and it is suitable for dehydrated vegetable processing and marketing personnel, as well as teachers and students of relevant majors in agricultural colleges and universities for reference.