Vegetable and Fruit Dehydration: A Manual for Plant Operators

5-gallon absolute humidity air temperature amount approximately ascorbic acid beans beets belt blancher blanching boiling cabbage cabinet dehydrator capacity carrots cartons celery color colorimeter commercial containers conveyor cool cost counterflow tunnel crop cubic dehy dehydrated vegetables dehydration plant determined drained dried product drier dry air dry-bulb temperature drying ratio equipment evaporation factors feet FIGURE finishing flavor fresh fruits handling heat heater inches inches of mercury labor layer lima beans loading loss method minutes moisture content obtained onions operation packaging peeler peeling percent moisture peroxidase piece potatoes pounds pressure procedure raw material recirculation Regional Research Laboratory relative humidity removed rutabagas sample sealed slices soaking solution spinach sprays steam storage suitable sulfite sulfured surface sweetpotatoes tests tion tons trays trimming trucks ture usually vacuum varieties vary washer washing water vapor weight wet-bulb temperature