FOOD 2410 Final: Unit 4
22 May 2016
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Document Summary
Food dehydration refers to the nearly complete removal of water (typically to about 10% final moisture) from foods under controlled conditions resulting in minimum, or ideally no other, changes to a food"s properties. Preservation is the principal reason; also, dehydration serves to decrease the weight and bulk of the product (lower transportation costs) but the product may still retain the size and shape of the original food (i. e. freeze dried steak). The major criterion for assessing a product"s suitability for dehydration is for its reconstituted quality to be close to that of the original food. Consider 100 grams of a food product at 75% moisture on a wet basis. 75 g water in 100 g food product can be expressed as 75% moisture or. A food product made up of 125 grams of dry food solids and 75 grams of water. Therefore: 75 g water in 125 g dry food solids can be expressed as.
