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Dehydration of Foods pp 29–99Cite as

Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods

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Part of the book series: Dehydration of Foods ((FSES))

Abstract

The preservation of the initial cellular structure of the material being dried is, in most cases, a function of the process applied to the food. This consideration applies not only to drying but also to blanching and freezing. In the removal of water from high-moisture containing prod­ucts such as fruits and vegetables, it is important to remember that cell membranes may or may not been dam­aged during processing (Le Maguer, 1987).

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Authors and Affiliations

  1. Washington State University, USA

    Gustavo V. Barbosa-Cánovas

  2. Merck Sharp & Dohme Ouímica de Puerto Rico, USA

    Humberto Vega-Mercado

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  1. Gustavo V. Barbosa-Cánovas
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Barbosa-Cánovas, G.V., Vega-Mercado, H. (1996). Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods. In: Dehydration of Foods. Dehydration of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2456-1_3

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  • DOI: https://doi.org/10.1007/978-1-4757-2456-1_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-4723-9

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