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Food Dehydration Options (Summary)
Food Dehydration Options (Summary)
Removing
water from a product—under controlled conditions of air
flow, temperature, and humidity—reduces the moisture in
the food to some certain level and inhibits the microbial growth
that causes decay and spoilage. Pretreatment of some foods before
drying preserves flavor, color, and nutrients; prevents microbial
contamination; and prolongs shelf life. Removal of moisture also
reduces weight—an important consideration for shipping—removes
the need for refrigerated shipping and storage, and facilitates
formulation of pre-mixed retail products. This publication focuses
on commercial-scale food drying methods and equipment. It also
outlines solar food drying technology that tends to be of lower
cost and smaller scale in its application.
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Last Updated December 28, 2007
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