VEGETABLE AND FRUIT DEHYDRATION 



165 



Approximately 2 Percent Moisture 



Slices il inch thick 



|| 



all ■■ 



■n i 

 ■ 1 1 1 1 1 





n ni mm 













m 







T 



Jli 







ll 



- j- 









II 



| 





| 



flllll 



1 1 B i l 







II 



1 





1 







IE 



| 





1 



tltft 







tf 



1 





1 



liiil 



120 

 100 



Dry Bulb 

 Wet Bulb 

 Mm Boiled 

 Hrs. Soaked 



120 



100 



Approximately 5 Percent Moisture 





Slices il inch thick 









































































































165 - 

 95 - 



10-2010 



I65°F. 165- I65°F 200-200°F 200-200°F 200 «- I80°F. 200 - I80°F 



95° F 115 95"F 95 - 95°F II5-95°F 95- 95°F 140" 100° F 



3-10-20 10-20 |0ai0-20 K) "20 00' 10 20 I0-20I00-D20 10-2010010- 20,10-20 00 10-20 



Approximately 2 Percent Moisture 



Ground and sieved, (20'Mesh) 













































■ I 1 



■ 













II 1 



| 









II 1 



| 











II 1 



| 











II 1 



1 





Dry Bulb 

 Wet Bulb 

 Min. Boiled 

 Hrs. Soaked 



Figure 72. 



Approximately 5 Percent Moisture 





Ground and sieved, (20* Mesh) 





































































































































16 

 9 



10 



- 



5-l65°F 16 

 5-95°F. 1 

 -20 IC 



5-165'F 2( 

 5-95°F < 

 -20 IC 



)0-200°F. 2 

 )5- 95 8 F. 1 

 -20 IC 



DO -200° F 2C 



1 5- 95°F. 



-20 10 



)0-l80°F. 2< 

 95-95°F 1 

 -20 IC 



D0-I80°F. 

 40-IOO"F. 

 -20 



-Influence of temperature in the dehydrator and moisture content of 

 the dry sample on the coefficient of weight restoration. 



