Chemical and technological studies on the dehydration of some fruits and vegetables

Possible modification of the technological aspects of producting orange, guava, tomato and garlic powders to improve the flavor, color, nutritive value of the final products. orange and guava powders may thus be used in instant drinks, baby foods and carbonated beaverage industries. tomato and garlic may thus be essily handled as powders 2- Improvement of products by additives such as sugar, modified starch, sodium carboxy methyl cellulose, calcium carbonate and treatment with sodium chlorid solution and sulfuring 3- studing the chmical changes during the dehydration process.