Drying and Dehydration of Foods

Contents: Preface. 1. Types of dehydraters. 2. Sun-drying and dehydration of fruits. 3. Dehydration of vegetables. 4. Dehydration of eggs, milk, butter and cheese. 5. Dehydration of meat, fish, beef blood and gelatin. 6. Dehydration of miscellaneous foods. 7. Plant sanitation. 8. Nutritive value of dried and dehydrated foods. 9. Packaging and storage. 10. Rehydration of dehydrated food; some analytical methods.