Principle of Preservation by Drying/ Dehydration/ Concentration

Food Preservation Storage

Lesson 06: Food Dehydration and Concentration

Principle of Preservation by Drying/ Dehydration/ Concentration

The principle behind drying is that sufficient moisture is removed, which is essential for growth of microorganisms and for enzyme activity. Removal of moisture increases the storage life of the product due to reduced water activity. If the moisture content is reduced to 1 to 5 per cent then the product can be stored for more than a year. The processing should be done in such a way that the food value, natural flavour and characteristic cooking quality of the fresh material are retained after drying. A good dried product on reconstitution with water should resemble the original product.

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Last modified: Friday, 9 March 2012, 8:00 AM