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Food Dehydration

  • Chapter
Food Process Engineering

Abstract

In general, food dehydration is interpreted as the removal of moisture from a food product. In order to distinguish this process from evaporation as described in the previous chapter, additional specifications related to characteristics of the final product are usually required. There are many objectives of dehydration as applied to food products, probably the most evident being to preserve the product during prolonged storage. The dehydration process meets this objective by reducing the moisture content of the product to levels which are adequate to limit microbial growth or other reactions. In addition, reduction of the moisture content results in preservation of quality characteristics such as flavor and nutritive value. Another objective of dehydration is the significant reduction in product volume, which promotes efficiency in both transportation and storage of the important components of the food product. The somewhat less evident objective in dehydration is to provide or manufacture a product which is convenient to use—a factor which may not have reached its full potential as yet.

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Authors and Affiliations

  1. Michigan State University, USA

    Dennis R. Heldman (Professor of Food Engineering)

  2. University of California, Davis, USA

    R. Paul Singh (Associate Professor of Food Engineering)

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  1. Dennis R. Heldman
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  2. R. Paul Singh
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© 1981 The Avi Publishing Company, Inc.

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Heldman, D.R., Singh, R.P. (1981). Food Dehydration. In: Food Process Engineering. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9337-8_6

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  • DOI: https://doi.org/10.1007/978-94-010-9337-8_6

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-87055-380-6

  • Online ISBN: 978-94-010-9337-8

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