Vegetable and Fruit Dehydration

Vegetable and Fruit Dehydration

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A Manual for Plant Operators ... The essential action of each consists of mashing the product and extruding it through perforations of suitable size, not exceeding three-sixteenths inch in diameter. ... Furthermore, slices can be cooked throughout, without overcooking the surface. ... Cooking in flowing steam or by steam under pressure is preferred over the water cooking method since water cooking mayanbsp;...

Title:Vegetable and Fruit Dehydration
Publisher: - 1944


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