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This paper presents the results of laboratory thermal drying of some vegetables and fruits. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials.

What is dehydration of food in what way is this technique useful?

Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter. ... Drying food is also a way of preserving seasonal foods for later use.

What fruits and vegetables can be dehydrated?

You can dehydrate tomatoes, carrots, beets, greens, beans, squash, onions, peas, celery, corn, pumpkin and broccoli with good results. When they are finished, they will be brittle and hard. You can eat the dried vegetables like veggie chips or use them in main dishes like soups and stews.

Whats the difference between dehydration and drying?

But dehydration means to get rid of ALL the water in a given compound. A drying process requires simple method of moisture removal like sun-drying whereas dehydration is a controlled method of removing moisture (controlled temperature and humidity) , commonly using sophisticated equipment.

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