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BOOK SUMMARY :

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time and is of fundamental importance in most sectors of food processing drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safetydrying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time and is of fundamental importance in most sectors of food processing drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety this foods an international peer reviewed open access journal dear colleagues drying is one of the most common and cost effective techniques for extending the shelf life of food plant materials and can be used for other foods such as milk gels etc used in food processingbuy drying technologies in food processing on amazoncom free shipping on qualified ordersdrying technologies in food processing xiao dong chen arun s mujumdar drying is of fundamental importance in most sectors of food processing this volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects various equipment designs are

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