Preparation

Foods have to be suitably prepared (cleaned, peeled, trimmed, sliced, diced, and blanched or sulfited where necessary) and properly frozen before drying. To improve permeability, holes are punched in the skins of some foods, such as blueberries and peas. Meat is trimmed to remove fat (which interferes with drying) and, when sliced, is cut across the grain to maximize heat transfer and ease of vapor escape during drying. Liquid feeds may be evapora-tively concentrated or freeze concentrated to reduce water removal loads in drying.

Heating medium

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