Food dehydration by solar energy.

Solar driers that are currently being investigated for drying of agricultural products can be divided into two major divisions, depending upon how they transfer the incident solar energy to the product to be dried. These two divisions are direct and indirect drying, with some work also being done on combination drying procedures. In direct solar driers, the product to be dried is usually either inside a tent, greenhouse, or a glass-topped box, where the product to be dried is heated by the direct rays from the sun and the moist air is removed by ambient wind movement.

Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.

Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum and held at 27 C to represent temperature abuse of the product. Total counts of uninoculated product showed that the normal spoilage flora was delayed 1 day when sorbate was present.