Abstract
The essential feature of this method of preservation is that the moisture content, or water activity, of a foodstuff is reduced to a level below that at which microorganisms can grow. This reduction is accompanied by a corresponding reduction in the weight and volume of the food, rendering dehydrated foods particularly valuable when it is important to have the maximum amount of food available at the smallest weight and storage space. The bulk of some dehydrated foods can be further reduced by compression. By drying, foods are stabilized against attack by microorganisms, and enzyme and biochemical degradation is limited. Additional advantageous properties conferred on foods by drying are lowered transport costs, and the ability to keep longer without refrigeration.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Frost and Sullivan, Dehydrated and Powdered Food in Europe (1982).
J. McKeon, Market trends in dehydrated foods, in Concentration and Drying of Foods, D. MacCarthy (ed.), Elsevier Applied Science, London (1986).
J.G. Brennan, Dehyration of foodstuffs, in Water and Food Quality, T.M. Hardman (ed.), Elsevier Applied Science, London (1989).
J.N. McN. Dalgleish, Dehydration and dried products, in Food Industries Manual, M.D. Ranken (ed.), Blackie, Glasgow (1988).
J.P. Smith, H.S. Ramaswamy and B.K. Simpson, Developments in food packaging technology Part II: storage aspects, Trends Food Sci. Technol. 1(5) (1990), 114–116.
Mitsubishi Technical Information, Techniques for the Preservation of Food by Employment of an Oxygen Absorber, Mitsubishi Gas Chemical Co. Ltd., Japan (1983).
J.P. Smith, B. Ooraikul, W.J. Koersen, E.D. Jackson and R.A. Lawrence, Food Microbiol. 3(1986), 315–320.
Anon, PET spice jar has tamper evident seal, Packaging News, July (1989), 38.
C.R. Oswin and L. Preston, Protective Wrappings, Cann Publications, London (1980), p. 60.
F.A. Paine, Problems with the flexible packaging of biscuits, PIRA Report PK8(R) (1977).
G.M. Townsend, Cookies, crackers and other flour confectionery, in Snackfood, G.R. Booth (ed.), Van Nostrand Reinhold, New York (1990), p. 41.
Anon, Foil with tear strip is biscuit first, Packaging News, March (1989), 100.
D. Manley, Technology of Biscuits, Crackers and Cookies, Ellis Horword, London (1991).
D. Blenford, Satisfying a growing appetite for snacks, Food Technology International Europe (1990), p. 145.
E.M.A. Willhoft, Packaging for preservation of snackfood, in Snackfood, G.R. Booth (ed.), Van Nostrand Reinhold, New York (1990) p. 349.
D.J. Millin and D. Cruikshank, Hot beverages, coffee, tea, cocoa and others, in Food Industries Manual, M.D. Ranken (ed.), Blackie, Glasgow (1988).
J.E. McKay, The behaviour of enzymes in systems of low water content, in Dehydration of Foodstuffs in Water and Food Quality, M. Hardman (ed.), Elsevier Applied Science, London (1989), p. 169.
Anon, Rice in resealable zip-pak, Prep. Foods 158 (1989), 173.
J.A. Cairns, C.R. Oswin and F.A. Paine, Packaging for Climatic Protection, Newnes Butterworth, London (1975), p. 83.
R.C.F. Guy, 1980, Recent research into cake making, paper presented at FMBRA Open Day.
Anon, Edible and protective, RIA 417 (1983), 35–36.
R.A. Inns, Modified atmosphere packaging, in Modern Processing, Packaging and Distribution Systems for Food, F.A. Paine (ed.), Blackie, Glasgow (1987).
R.W. Broomfield, Preserves, in Food Industries Manual, M.D. Ranken (ed.), Blackie, Glasgow (1988).
C.R. Oswin and L. Preston, Protective Wrappings, Cann Publications, London (1980), pp. 34–38.
S.H. Cakebread, Suger and Chocolate Confectionery, Oxford University Press (1975).
B.W. Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, 2nd edition, AVI, New York (1980).
B. Brockway, Applications to confectionery products, in Dehydration of Foodstuffs in Water and Food Quality, T.M. Hardman (ed.), Elsevier Science, London (1989).
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1992 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Paine, F.A., Paine, H.Y. (1992). Dried and moisture sensitive foods. In: A Handbook of Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2810-4_11
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2810-4_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6214-2
Online ISBN: 978-1-4615-2810-4
eBook Packages: Springer Book Archive