FNH 200 Lecture Notes - Lecture 8: Spray Drying, Freeze-Drying
Document Summary
Dehydration of foodstuffs involves the removal of water to increase the storage stability of perishable food items. You will learn about the principles of behind preservation by dehydration. You will learn about processing parameters that affect the ultimate quality of dehydrated plant and animal tissues and fluids that are used as food. Different dehydration techniques such as spray drying and freeze drying of foods that are amenable to these dehydration methods, will be discussed. The advantages and disadvantages of various dehydration technologies will be explained. You will learn about the packaging requirements for maintenance of the quality of dehydrated foods.