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Drying-of-Fruit

Drying of Fruit

R120.00

Fruit drying is a method used for a long time to extend the life of the fruit. Bacteria, yeast, and mold cannot grow and spoil the food, and because drying removes moisture, dried fruit becomes smaller and lighter in weight. Drying also slows down the enzyme action that causes foods to ripen, but the process does not inactivate these beneficial compounds

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