Dehydration (week-3)
Food dehydration is a process of reducing moisture of food to low levels for improved shelf life by adding one or more forms of energy to the food.In food dehydration methods that supply energy to the food using media other than hot air, air or some other gas may be required to move moisture away from the food.
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Course Material
- Chapters 11
- Department Institute of Food Science & Nutrition
- Teacher
Prof. Dr. Sarfraz Hussain
