Abstract
The chapter covers several processes that involve the removal of water from foods to produce dried, dehydrated foods or food concentrates. The chapter is divided into 5 sections. 1. Introduction, general principles, global markets for dried food, water and the shelf life of foods, drying rate. 2. Pretreatment for food drying, common operations prior to drying, chemical pretreatments, blanching, edible coatings, electrical pretreatments, enzymatic pretreatment, osmotic dehydration, physical abrasion. 3 Radiative drying methods, classification of drying methods, sun drying, additional radiative methods. 4. Convective – hot air driers, tunnel and cabinet hot air drying, fluidized-bed drying, spray drying. 5. Other drying methods, conduction – drum drying, freeze-drying or lyophilization, cooking related food dehydration. With 96 references.
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Notes
- 1.
Dehydration, freezing and heating are examples natural phenomenon, which affected food items during the times of hunter gathers.
- 2.
The practical steps for drying fruit and vegetables can be found in many excellent guides produced by University extension agents, e.g. from UC Davis, and University of Georgia Cooperative Extension services.
- 3.
Shelf life and storage stability are used interchangeably in books and other reference sources
- 4.
Water activity is roughly related to the amount of “free” water rather than total water present in the product. A rigorous discussion of water activity is provided below.
- 5.
The existence of hysteresis for food-moisture isotherms provides the visual indication that equilibrium conditions do not exist for foods-moisture interactions. Recall that a food-moisture isotherm can be produced by plotting moisture content (Y-axis) against values for AW (X-axis). Isotherms produced by dehydrating foods are usually different from those produced by hydration of foods to the same AW. So the direction of water addition to food samples, seems to matter contrary to what would be expected assuming that food-water interactions were equilibrium processes. Another important objection to the thermodynamic basis for water activity is that such relations were originally formulated for highly dilute (ideal) solutions – not what is found in foods.
- 6.
The need for constant conditions is one reason, why most research students maintain an almost paranoid need to avoid disturbances to their experimental “set up”, including avoidance of noise/vibrations, draughts/ air movement/ temperature fluctuations/ in their lab.
- 7.
The rate of moisture loss can be seen from the slope of the
- 8.
The intersection of (non-enzyme) oxidation and NEB occurs at carbonyl compound (C=O) produced by these reactions. Sulfite and other nucleophilic compounds react with C=O intermediates from oxidation and NEB.
- 9.
The degree of enzyme retention during hot air drying has not been extensively studied. Freeze-drying retains virtually all-enzymatic activity though low moisture content immobilizes and temporarily deactivates enzymes. Enzymic activity in dehydrated organic solvent systems have been extensively studied,
- 10.
The short-comings of sun drying can be overcome by solar drying.
- 11.
Food changes during freezing are described in Chap. 13.
- 12.
Determining cooking temperatures is highly complicated, but an overriding factor is to cook in order to reach safe internal cooking temperature, irrespective of the cooking method. See Chap. 11.
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Owusu-Apenten, R., Vieira, E. (2023). Food Drying. In: Elementary Food Science. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-030-65433-7_14
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