Thermal dehydration of foodstuffs,esp vegetables - - by direct contact with solid dehydrating agents

摘要

After contacting the dried foodstuffs are separated from the water-contg. drying agent, e.g. anhydrous Na2HPO4, CaSO4 or Na2CO3, silica gel, activated alumina etc. the foodstuff, e.g. garlic, carrots, is pref. sliced, diced or in leaf form. The flavour and aroma of the dried product remain unchanged.