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Dehydration Class Lecture

Dehydration Class Lecture

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Published by nabil

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Published by: nabil on Jul 13, 2011
Copyright:Attribution Non-commercial

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04/22/2013

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Dehydration (Drying)
Drying of foods is an important food processing operationused to preserve foods.
The distinguishing features between drying andconcentration are the
inal level o
f w
ater
and
nature o
theproduct.
C
oncentration leaves a
liquid
ood
W
hereas drying typically produces product with watecontent sufficiently low to give
s
olid
ood.
 
ea
s
on
s
 
or drying
ood
s
Drying is used to remove water from foods for two reasons:
to prevent (or inhibit) micro-organisms and hence preserve thefood.
to reduce the weight and bulk of food for cheaper transport andstorage.
Historically, there was a need to preserve foods for longer timesso that food was available during times of limited food production or availability.
Hunters needed a technique to preserve meat for more than a fewdays to ensure a continuous food supply. In the same manner, wehave techniques that allow us to preserve foods as they are harvested,so that we can enjoy them at later times.

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