Dehydration of the food using the drying technique for window of refraction: new application and processing methodology.

摘要

"Dehydration of food using the drying technique for window of refraction: new application and methodology of processing".Dehydration of the food using the drying technique for window of retraction: new application and methodology of processing, is a new technique of drying food using the effect known as "window of retraction, preparation formulation and method of production of food Dehydrated powder, to provide a more appropriate consumption and storage of these foods.With the nutritional properties preserved, necessary to good nutrition, disease prevention, storage and increase shelf life. In this way ensures that, during the process of dehydration, to keep all the properties of the food in nature, without degrading the vitamins, minerals, nutrients and phytochemicals, necessary for the maintenance of good health and prevention of diseases.