[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. ...
Santacatalina Bonet, Juan Vicente; Rogríguez, Óscar; Simal, S.; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio; García Pérez, José Vicente(Elsevier, 2014-10)
[EN] Low-temperature air drying represents an alternative means to hot air drying of better retaining the
sensory, nutritional and functional properties of foods. However, reducing the air temperature to figures
below ...