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3.1.1 Dehydration 101: A Basic Look at Dehydration




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

3.1.1 Dehydration 101: A Basic Look at Dehydration


Dehydration 101 (A primer for new Tray Dryer Operators.)

Revised: 5/1/97

Regardless of how brilliant the design, or how skilled the fabricators
might be, it is the operators of a Tray Dryer that will make it a success,
or failure. The following information is offered as a starting point from
which you will be able to jump-start your introduction into the fascinating
technology of dehydration. Throughout this lesson, every effort has been
made to follow the K.I.S.S. principle. The intent is to provide a basic
understanding of dehydration, but without the scientific jargon. This paper
is broken down into physics of dehydration, recognition of the four phases
of dehydration, maximizing production and finally how to trouble shoot the
process when your having problems. Dehydration is more an art form, than an
exact science. As your personal experience grows, extend your experience,
and don't be afraid to experiment. There will always be more than one way
to dry a specific product. Your challenge is to find that special mix of
temperature, air velocity, relative humidity, and dwell time that maximizes
both production and product quality.

 

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