| 摘要 |
The treated fruits and vegetables, being whole, in pieces or in slices from 1 to 10 mm thick, are left either as they are, or steeped in a bath for modifying their sugar content and then subjected to a dehydration operation in a chamber at a reduced pressure of 5 cm Hg approximately, heated to approximately 35 DEG C to a residual moisture content of approximately 2% to 5%, whereafter the heating is raised to a maximum temperature of approximately 70 DEG C when it is desired to obtain dry, crisp products which are crunchy when bitten and keep for a long time in water-tight bags. |
