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Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Freeze-drying is a special form of drying that removes all moisture and has less effect on the taste of food than normal dehydration. Freeze drying is a water removal process commonly used to preserve pear material. The fruit is placed in a vacuum chamber at low heat to increase shelf life.
Sugar or salt solutions are used to reduce the moisture content of foods before actual drying process. This technique is used to give the product quality improvement over conventional drying process. Mild heat treatment after osmotic dehydration favours colour and flavour retention resulting in the product having superior organoleptic ...
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1]
Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods.Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
If drying is continued, the slope of the curve, the drying rate, becomes less steep (falling rate period) and eventually tends to become nearly horizontal at very long times. The product moisture content is then constant at the "equilibrium moisture content", where it is, in practice, in equilibrium with the dehydrating medium. In the falling ...