NU FS100 Chapter Notes - Chapter 11: Caramelization, Osmosis, Membrane Technology
13 Mar 2017
School
Department
Course
Professor
Document Summary
Drying and dehydration remove water from foods, it is one of the oldest and easiest preservation methods. Dehydration can occur under natural conditions or during cooking. Foods are lighter, take up less space, and cost less to ship. The almost complete removal of water to prevent microbial growth. Sun drying: occurs at a really slow rate so organisms may cause spoilage before the product can be thoroughly dried. Foods that are sun dried re not sterile and have problems with contamination so it only works in areas with low humidity. Surface area, temperature, humidity, and atmospheric pressure are things that affect the drying process. When foods are dehydrated they lose water at a changing rate, water is lost rapidly at first from the surface. Then, a dried layer is formed on the outside with remaining moisture in the center. A typical drying curve shows rapid water loss at first and then slowdowns as the product dries.
