Dried and moisture sensitive foods

Abstract

The essential feature of this method of preservation is that the moisture content, or water activity, of a foodstuff is reduced to a level below that at which microorganisms can grow. This reduction is accompanied by a corresponding reduction in the weight and volume of the food, rendering dehydrated foods particularly valuable when it is important to have the maximum amount of food available at the smallest weight and storage space. The bulk of some dehydrated foods can be further reduced by compression. By drying, foods are stabilized against attack by microorganisms, and enzyme and biochemical degradation is limited. Additional advantageous properties conferred on foods by drying are lowered transport costs, and the ability to keep longer without refrigeration.