1Preface
364.3 Selecting and preparing fruit
2Chapter - 1 The History of Drying Foods
374.4 Selecting and preparing meat
31.1 Introduction
384.5 Methods of Drying
41.2 Ancient History
394.5.1 Sun Drying
51.3 Medieval History
404.5.2 Freeze Drying
61.4 Modern History
414.5.3 Primary drying
71.5 Exercise
424.5.4 Secondary drying
82 Science and Nutrition of Dehydrated Food
434.5.5 Spray Drying
92.1 Invention
444.5.6 Oven Drying
102.2 The Science
454.5.7 Drum Drying
112.3 Nutrition
464.5.8 Non Thermal Hybrid Drying
122.4 Technology
474.6 Exercise
132.4.1 Impingement Dryers
48Chapter - 5 Conditioning and Storage
142.4.2 Cross-flow Grain Drying
495.1 Conditioning
152.5 Exercise
505.2 How to condition and store foods after drying
16Chapter - 3 Preparations for Drying Food
515.3 Pasteurizing
173.1 Introduction
525.4 Storage
183.2 Blanching
535.4.1 Packaging dried foods
193.3 Preparatory Instructions for Drying Vegetables with the help of Modern Electric Dehydrators
545.4.2 Storing dried foods safely
203.3.1 Asparagus
555.5 Exercise
213.3.2 Green Beans
56Chapter - 6 Usage of Dried Foods
223.3.3 Beets
576.1 How to use dried food items?
233.3.4 Broccoli
586.1.1 Dried Fruits
243.3.5 Brussels sprouts
596.1.2 Dried Greens
253.3.6 Cabbage
606.1.3 Dried Nut Meals
263.3.7 Carrots
616.1.4 Dried Vegetable Purées
273.3.8 Cauliflower
626.1.5 Dried Chopped Vegetables and Mushrooms
283.3.9 Celery
636.1.6 Dried Herbs
293.3.10 Chile Green Pepper
646.1.7 Dried Finished Products
303.3.11 Chile Red Pepper
656.1.8 Making Safe Jerky
313.4 Preparatory Instructions for Drying Fruits Using Modern Electric Dehydrators
666.2 Exercise
323.5 Exercise
67Appendix
33Chapter - 4 Food Drying Technologies and Methods
68Glossary
344.1 Introduction
69Index
354.2 Selecting and preparing vegetables
