A New and Rapid Dehydration Process for Vegetables
- 21 January 1938
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 87 (2247) , 71-72
- https://doi.org/10.1126/science.87.2247.71
Abstract
Vapors of CC14, toluene, chloroform and other fat solvents and SO3 and other Cl gases increased the permeability of roots so that they were reduced to a soft water soaked condition in which juice could be pressed out without crushing the tissues. They can be dried then readily at low temps. Because of the removal of soluble substances this method is not practical for the dehydration of vegetables for food. The method has a possible application in manufacture of starch from sweet or Irish potatoes.This publication has 0 references indexed in Scilit: