Abstract
Dehydration is a major process for food preservation. The reduced weight and bulk of dehydrated products and their dry shelf stability reduces 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 powers, dry soup mixes, spices, and ingredients used in further processing are the major food products dehydrated.
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Toledo, R.T. (2007). Dehydration. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_12
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DOI: https://doi.org/10.1007/0-387-29241-1_12
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