DESIGN AND FABRICATION OF FREEZE DRYER
ABSTRACT Water is responsible for changes in the physical, chemical and/or biological characteristics of foods. It is an important component of all biological or living systems. In fresh foods, the percentage of water varies from 60% to more than 90% (Davide and Salvatore, 2012). Water content in foodstuffs during processing, storage and distribution may lead to deterioration of aroma and degradation of nutritional substances because it supports the existence and ...
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