Skip to main content

Protection of Foods by Drying

  • Chapter

Part of the Food Science Text Series book series (FSTS)

The preservation of foods by drying is based on the fact that microorganisms and enzymes need water in order to be active. In preserving foods by this method, one seeks to lower the moisture content to a point where the activities of food-spoilage and food-poisoning microorganisms are inhibited. Dried, desiccated, or low-moisture (LM) foods are those that generally do not contain more than 25% moisture and have a water activity (aw) between 0.00 and 0.60. These are the traditional dried foods. Freeze-dried foods are also in this category. Another category of shelf-stable foods are those that contain between 15% and 50% moisture and an aw between 0.60 and 0.85. These are the intermediate-moisture (IM) foods. Some of the microbiological aspects of IM and LM foods are dealt with in this chapter.

Keywords

  • Water Activity
  • Propylene Glycol
  • Storage Stability
  • Potassium Sorbate
  • Condensed Milk

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

This is a preview of subscription content, access via your institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/0-387-23413-6_18
  • Chapter length: 14 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   79.99
Price excludes VAT (USA)
  • ISBN: 978-0-387-23413-7
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Hardcover Book
USD   99.99
Price excludes VAT (USA)

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Rights and permissions

Reprints and Permissions

Copyright information

© 2005 Springer Science+Business Media, Inc

About this chapter

Cite this chapter

(2005). Protection of Foods by Drying. In: Modern Food Microbiology. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-23413-6_18

Download citation