2. Product quality, safety, environment
2.1 Quality modifying factors
Most organic products are profoundly altered by drying (color, taste, texture, nutritional characteristics, functional properties, etc.). Drying conditions and their variations can permanently alter the product, or give it new properties (formulation, texturing).
It is important for the user to be able to define the properties expected of the product, and then to be able to link alterations or modifications to the relevant drying parameters.
SCROLL TO TOP ...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Product quality, safety, environment
Case studies
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
