Effects of Moisture Removal on Nutrients

Abstract

Dehydrated foods and concentrated foods, both as ingredients for further processing and as consumer products, are major industrial products. Milk, eggs, fruits, fruit juices, vegetables, meat, and other items of nutritional importance can be found in the dehydrated form. Fruit juices and milk are the major products of nutritional significance that can be found in concentrated form. Products produced by both of these processing operations have a wide variety of preliminary processes, such as washing, peeling, blanching, and cooking, which can affect nutritional value, these have been reviewed by Bender (1966). Dehydrated foods, if stored under proper conditions, will not spoil from microbial attack. Concentrated products are usually not stable to microbial attack and, therefore, concentration is often used with a further preservative process.