Drying Characteristics of Vegetables—Riced Potatoes

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Abstract
The food necessities of war conditions have brought into prominence the dehydration of foods on a scale never before undertaken. Many agencies are studying the problems involved, but comparatively little information is as yet available in the literature. The present paper takes into account the current shortage of construction materials in its approach to developing experimental data upon which basis dehydrators may be designed and built. The equipment involved, the conditions of the investigation, as applied to the dehydration of riced potatoes, and the analysis of experimental results lead to the presentation of a rational theory of dehydrator design and operation.

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