This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Challenges in food dehydration non-homogeneous food matrix: it can be difficult to adjust the drying process for all components solute concentration: foods high in sugar or salt tend to hold tightly to water inter and intracellular water: location of water within and between tissue cells can make moisture removal challenging. Case hardening : an impenetrable skin or film forms on the surface of a food, preventing moisture from leaving 9. Stability of dried food Dried foods are hydroscopic meaning they tend to pick up moisture from the air to regain what has been lost. Proper packaging is one of the best ways to prevent moisture uptake by dehydrated or dry foods. Microorganisms can survive the drying process and cause illness or spoilage if food is not properly handled. And from a nutrient standpoint, we must remember that foods with water removed become a concentrated source of nutrients. 2...
View Full Document
This note was uploaded on 02/17/2011 for the course FOOD SCI 201 taught by Professor Horowitz during the Spring '10 term at Wisconsin.
- Spring '10