EXPERIMENTAL STUDY OF THERMAL EFFECT OF DRYING, HEATING, BLOWING MACHINE WITH DIFFERENT STAGE

Authors

  • Aditya Pratap Singh B.E., Jabalpur Engineering College, Jabalpur, INDIA
  • Disha Dinesh Sahni B.E., Jabalpur Engineering College, Jabalpur, INDIA
  • Arpit Dubey B.E., Jabalpur Engineering College, Jabalpur, INDIA

DOI:

https://doi.org/10.29121/granthaalayah.v4.i8.2016.2568

Keywords:

Experimental Process, Three Stage Temperature, Drying, Heating

Abstract [English]

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.


Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.

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Published

2016-08-31

How to Cite

Singh, A. P., Sahni, D. D., & Dubey, A. (2016). EXPERIMENTAL STUDY OF THERMAL EFFECT OF DRYING, HEATING, BLOWING MACHINE WITH DIFFERENT STAGE. International Journal of Research -GRANTHAALAYAH, 4(8), 104–109. https://doi.org/10.29121/granthaalayah.v4.i8.2016.2568