DEHYDRATION OF FRUITS AND VEGETABLES 39 
TURNIPS 
Turnips are prepared for dehydration by the methods and with the 
equipment used for carrots. They are sliced or cubed for general 
porposes, or they may be shredded for soup mixtures. They should 
e steam processed. 
VEGETABLE SOUP MIXTURE 
The individual vegetables making up soup mixtures are dried 
separately and mixed together in the proper proportions after drying. 
The formula may be varied somewhat, but potatoes usually comprise 
about 40 to 60 per cent of the mixture. Cogent: parsnips, turnips, 
and cabbage are mixed in moderate quantity with a little celery, 
onion, and spinach or parsley. 
BIBLIOGRAPHY 
DEHYDRATION OF FRUITS AND VEGETABLES 
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(2) Banxs, H. W. Commercial possibilities of dehydration. Jn Am. Food 
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(4) Carrier, W. H. The theory of atmospheric evaporation, with special 
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(5) ——————— and Sracery, A. E., sr. The compartment dryer. Jn Ind. 
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(14) Gorz, H. C., and Manegts, C. E. The relation of moisture content. to 
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(15) -——————-_ and Ruttepce, L. F. Control of the darkening of the dehy- 
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(16) Maneaets, C. E., and Gorn, H. C. Effect of heat on different dehydrated 
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