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DEHYDRATED VEGETABLES

JAMA. 1918;70(23):1766-1767. doi:10.1001/jama.1918.02600230036014.
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The conservation of certain types of foods, notably fruits and vegetables, by desiccation has been brought into public prominence by the propaganda of the United States Food Administration and other agencies for inculcating food-saving. The preservation feature of this program is quite clearly understood by most persons who have given attention to the subject. Less well appreciated are some of the other features of the dehydration plan, particularly the actual change in the composition of the products with respect to their water content. The removal of the water not only yields a desiccated product that is not very likely to be lost by spoilage and decay, but also does away with the great bulk of the material so that the possibility of economy in transportation is greatly enhanced. Saving in tonnage and cargo space is at times an item quite as important as the other advantage afforded by desiccated products,

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