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Food Dehydration

Authored by: Martin R. Okos , Osvaldo Campanella , Ganesan Narsimhan , Rakesh K. Singh , A. C. Weitnauer

Handbook of Food Engineering

Print publication date:  January  2019
Online publication date:  December  2018

Print ISBN: 9781466563124
eBook ISBN: 9780429449734
Adobe ISBN:

10.1201/9780429449734-11

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Abstract

The purpose of drying food products is to allow longer periods of storage with minimized packaging requirements and reduced shipping weights. The quality of the product and its cost are greatly influenced by the drying operation. The quality of a food product is judged by the amount of physical and biochemical degradation occurring during the dehydration process. The drying time, temperature, and water activity influence the final product quality. Low temperatures generally have a positive influence on the quality but require longer processing times. Low water activity retards or eliminates the growth of microorganisms, but results in higher lipid oxidation rates. Maillard (nonenzymatic) browning reactions peak at intermediate water activities (0.6 to 0.7), indicating the need for a rapid transition from medium to high water activities (Franzen, 1988).

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