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Dehydration

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Dehydration is a major process for food preservation. The reduced weight and bulk of dehydrated products and their dry shelf stability reduce product storage and distribution costs. As dehydration techniques that produce good-quality convenience foods are developed, more dehydrated products will be commercially produced. At present, instant beverage powders, dry soup mixes, spices, and ingredients used in further processing are the major food products dehydrated.

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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