DEHYDRATION
definition of dehydration.
One Dehydration-or drying-is the nearly complete
removal of water from solid foods. One of the oldest methods of food preservation, it was traditionally carried out by the sun.
Method of drying
advantage and disadvantage
Advantage
-Saves space because water is extracted out of food
-Food is more durable
-Save cost
Disadvantage
-Food does not taste as fresh as before
-There is a slight loss of nutrients such as vitamins C and A.
-Long period for dehydration process
Interesting Facts:
Dehydration process contain more natural enzymes of food than other forms of food preservation. It is because the dehydrated foods can be as nutritious as fresh foods provided if the food is dehydrated at low temperatures.
Traditional Drying Method:
The curing method is done by drying the food in the sun
Modern Method
spray drying:
when a liquid food is atomized into a fine, dry powder
Freeze Drying:
freezing the food and then driving off the ice, leaving a high quality, porous dried food such as instant coffee
Spray dying machine:
Examples
Dried Fruit: Oatmeal
Dried Greens : Corn Flakes
Dried Vegetables: Dried Mushroom
Vegetables Purees: Garlic Powder
Freeze drying machine:
Malaysian product that use this method
Video processing food of dehydration
Mushroom soup powder
Green bean chips
Dried chilies