Drying of fruits and vegetables

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Uploaded: 24.10.2006
Content: 61024233344713.rar (8,62 kB)
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Description

Methodical instructions to laboratory work drying fruits and vegetables.
Drying of fruits and vegetables - common method of processing in which one removes most of the moisture, and many times increases the concentration of cell sap. Created with the high osmotic pressure in the cells of the plant tissue prevents the development of microorganisms, stops the activity of enzymes. Humidity should be dried products of potatoes and vegetables for 12-14%, for fruit - 18-25%.
Purpose:
Teach students to be dried vegetables, potatoes and fruit.

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