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Published in Drying Technology 26 Repository version Application of Ultrasound and Ultrasound Assisted Osmotic Dehydration in Drying of FruitsHome >Solutions >Applications >Drying and Dehydration Drying and Dehydration The moisture sorption properties of many solid
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EQUIPMENT One of the advantages of drying foods rather than canning or freezing them is that you can get by with almost no special equipment A kitchen oven drying Food Research International 26 59 68 APPLIED TECHNOLOGY Osmotic dehydration in fruit and vegetable processing Danila Torreggiani Istituto
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