Contents
PREFACE TO THE SECOND EDITION 1
ACKNOWLEDGEMENTS 3
1 ORIGINS, GROWTH AND POTENTIAL OF DEHYDRATION 5
Origins; Growth; Potential; Conclusions
2 FACTORY ORGANISATION 21
Plant location; Raw material; Labour requirements; Water;
Power; Boilers; Heat raising plant; Fuels; Effluent
3 PREPARATION PLANT 39
Cutters; Peelers; Washers; Blanchers; Conveyors; Miscellaneous
and specialised preparation plant
4 DRYERS 65
Stove and cabinet dryers; Tunnel dryers; Through-flow batch
dryers; Conveyor band dryers - single pass; Multi-pass conveyor
dryers; Bin dryers; Air lift dryers; Rotary dryers; Vacuum dryers;
Freeze dryers; Drum dryers; Foam mat dryers; Spray drying in
the dairy and food industry
V
5 DEHYDRATION OF POTATO PRODUCTS 105
Potato granules; Potato flakes; Potato cubes; Potato starch
6 DEHYDRATION OF VEGETABLES 121
Horticulture; Green beans; Beetroot; Bell peppers; Cabbage;
Carrots; Chilli peppers; Celeriac; Celery; Garlic; Leeks;
Mushrooms; Green peas; Onions; Parsnips; Parsley, sage and
leaf herbs; Spinach; Swedes; Tomato slices/flakes
7 DEHYDRATION OF FRUITS 169
Apples; Apricots; Bananas; Currants; Paw paw; Peaches;
Pineapples; Pears; Plums; Raisins
8 SPRAY DRIED PRODUCTS 192
Tomato powder; Instant coffee; Freeze-drying of coffee;
Skim milk powder
9 DEHYDRATION OF MEAT 213
Raw materials; Chicken granules; Beef, mutton, ham, oxtails,
kidneys; Typical buyer's specification
10 THE FORMULATION OF DEHYDRATED SOUP 219
Ingredients, Formulation; Additives and artificial colours
11 SELECTION, PACKAGING AND STORAGE 225
Sieves; Selection; Electronic colour sorting; Packaging; Bulk
packaging
12 QUALITY CONTROL 233
Laboratory analytical tests; Specifications; Methods of analysis
13 THE ECONOMICS OF DEHYDRATION 252
Hours of operation; Length of season; Range of products;
Staff deployment; By-products and their outlets; Costing
Index 271
vi
