Course:FNH200/Lessons/Lesson 08/Page 08.0

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Dehydration as a Food Preservation Method

8.0 Overview

Dehydration of foodstuffs involves the removal of water to increase the storage stability of perishable food items. You will learn about processing parameters that affect the ultimate quality of dehydrated plant and animal tissues and fluids that are used as food. You will learn about the principles of spray drying and freeze drying of foods that are amenable to these dehydration methods. The advantages and disadvantages of various dehydration technologies will be discussed. You will learn packaging requirements for maintenance of the quality of dehydrated foods.


Upon completion of this lesson, you will be able to:

  • illustrate the underlying concepts of various methods of food dehydration
  • outline the basis for extension of storage life of foods by dehydration
  • compare and contrast methods for dehydrating different foods, and the consequences in terms of food quality
  • explain factors affecting the rate of dehydration
  • describe the packaging requirements for foods dehydrated by various dehydration methods