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Dehydration of fruits and vegetables

Dehydration of fruits and vegetables

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Published by: Swaminathan S. Raamanathan on Apr 19, 2009
Copyright:Attribution Non-commercial

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09/08/2011

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Introduction
Drying is one of the oldest methods of preservingfood. Primitive societies practiced the drying of meat and fish in the sun long before recordedhistory. Today the drying of foods is still important as amethod of preservation.Dried foods can be stored for long periods withoutdeterioration.
 
 The main reasons for this are that themicroorganisms which cause food spoilage anddecay are unable to grow and multiply in theabsence of sufficient water
Many of the enzymes which promoteundesired changes in the chemical compositionof the food cannot function without water.
Preservation is the principal reason for drying,but drying can also occur in conjunction withother processing.
 
Losses of moisture may also occur when they are notdesired,
Drying of foods implies the removal of water from thefoodstuff.
In most cases, drying is accomplished by vaporizing thewater that is contained in the food, and to do this the latentheat of vaporization must be supplied. There are, thus, two important process-controlling factors:(a) transfer of heat to provide the necessary latent heat of vaporization,(b) movement of water or water vapour through the foodmaterial
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