Evaporation of Fruits (Classic Reprint)

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Excerpt from Evaporation of FruitsThe purpose in view in drying any food material is to reduce its moisture content to such a point that the growth of organisms therein will no longer be possible, and to do this with a minimum of altera tion in the food value, appearance, and palatability of the product. The necessity for avoiding changes 1n physical appearance and chem ical composition, other than actual loss of water, puts very definite limitations upon the means which may be employed to bring about drying and makes an understanding of certain principles a pre requisite to successful work.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.