. Drying cut fruits . HOUG5 SULFUBED Fig. 12.—Effect of time of exposure on the sulfur content of dehydrated cubed apples. I, moisture as dried; II, total sulfur, dry basis; III, sulfur dioxide as S, dry basis. COMPARISON OF THE THREE METHODS OF DRYING In discussing the comparative merits of sun-drying, evaporation, and dehydration, it is convenient to consider apples separately from apricots, peaches, and pears because apples are never sun dried on a commercial scale and they are extensively dried by the process gen- erally referred to as evaporation. Apricots, peaches, and pears on the other
. Drying cut fruits . HOUG5 SULFUBED Fig. 12.—Effect of time of exposure on the sulfur content of dehydrated cubed apples. I, moisture as dried; II, total sulfur, dry basis; III, sulfur dioxide as S, dry basis. COMPARISON OF THE THREE METHODS OF DRYING In discussing the comparative merits of sun-drying, evaporation, and dehydration, it is convenient to consider apples separately from apricots, peaches, and pears because apples are never sun dried on a commercial scale and they are extensively dried by the process gen- erally referred to as evaporation. Apricots, peaches, and pears on the other hand are sun dried almost exclusively, and almost never evapo- rated. The comparisons therefore are practically limited to the evap-
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Keywords: ., bookcentury1900, bookpublisherberkeleycalagric, booksubjectfruit
