Practical Applications of Food Dehydration: A Review1,2

Abstract

Removal of water from foods is one of the oldest methods of preserving foods. Today nearly all foods can be preserved by a variety of controlled dehydration processes. Many chemical and physical changes can take place during food dehydration and those changes determine the ultimate quality of the dried and rehydrated product. This review concerns some of the more common drying methods, selected drying processes for various foods and a summary of the nutritive value of dehydrated foods.