| 摘要 |
A dehydration and compression process for vegetable or animal products, esp. foodstuffs, consists of: first dehydrating the product, pref. by removing its constituent water until the stability point (at which it can be stored for long periods) is reached; then compressing it to form a completely stable conglomerate which is resistant to oxygen. Specif. dehydration is at 50 degrees C producing 2-8% humidity; this is followed by compression at 100-120 kg. |
