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Drying and Dehydration

Drying and dehydration are food preservation methods that involve removing moisture from food to prevent bacterial growth. Drying simply refers to removing moisture, such as sun-drying, while dehydration uses controlled equipment and conditions. Dehydration equipment includes tray dryers, tunnel dryers, roller dryers, fluidized bed dryers, spray dryers, and freeze dryers. Drying can impact food quality by changing texture, color, chemical composition and nutrients, and aroma. Relative humidity measures the amount of water vapor in air compared to the maximum possible at a given temperature.

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170 views

Drying and Dehydration

Drying and dehydration are food preservation methods that involve removing moisture from food to prevent bacterial growth. Drying simply refers to removing moisture, such as sun-drying, while dehydration uses controlled equipment and conditions. Dehydration equipment includes tray dryers, tunnel dryers, roller dryers, fluidized bed dryers, spray dryers, and freeze dryers. Drying can impact food quality by changing texture, color, chemical composition and nutrients, and aroma. Relative humidity measures the amount of water vapor in air compared to the maximum possible at a given temperature.

Uploaded by

Grace Barboza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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DRYING AND

DEHYDRATION
DRYING AND DEHYDRATION

1. Discuss the principles in drying and dehydration of


foods
2. Enumerate types of drying
3. Identify changes and effects of drying, dehydration
and concentration on the quality of food
4. Elaborate water activity and relative humidity
Drying and Dehydration
Drying and dehydration are
methods of food preservation
that involve taking out
moisture content from food.
These methods prevent the
growth of bacteria, yeasts, and
mold.
DRYING
Refers to a simple method moisture
removal like sun-drying whereas
dehydration is a methods of drying that
has a controlled method of removing
moisture.
DAING and TUYO are examples of dried products.
DEHYDRATION
controls the temperature,
time, and humidity of an
equipment where the
food is dried. A common
equipment for
dehydration is the
cabinet dryer.
Tray Dryers
In tray dryers, the food is spread out, generally
quite thinly, on trays in which the drying takes
place. Heating may be by an air current
sweeping across the trays, by conduction from
heated trays or heated shelves .
which the trays lie,
or by radiation from
heated surfaces.
Most tray dryers are
heated by air, which
also removes the
moist vapours.
Tunnel Dryers
These may be regarded as
developments of the tray dryer, in
which the trays on trolleys move
through a tunnel where the heat is
applied and the vapours removed. In
most cases, air is used in tunnel
drying and the material can move
through the dryer either parallel or
counter
Roller or Drum Dryers

In these the food is spread over the


surface of a heated drum. The drum
rotates, with the food being applied to
the drum at one part of the cycle
The food remains on the drum surface for the
greater part of the rotation, during which time
the drying takes place, and is then scraped off.
Drum drying may be regarded as conduction
drying.
Fluidized Bed Dryers
In a fluidized bed dryer, the food
material is maintained
suspended against gravity in an
upward-flowing air stream.
There may also be a horizontal
air flow helping to convey the
food through the dryer.
Spray Dryers

In a spray dryer, liquid or


fine solid material in a slurry
is sprayed in the form of a
fine droplet dispersion into a
current of heated air. Air and
solids may move in parallel
or counter flow.
Pneumatic Dryers

In a pneumatic dryer, the


solid food particles are
conveyed rapidly in an air
stream, the velocity and
turbulence of the stream
maintaining the particles
in suspension.
Bin Dryers
The food is spread as a thin layer
on a horizontal mesh or solid belt
and air passes through or over
the material. In most cases the
belt is moving, though in some
designs the belt is stationary and
the material is transported by
scrapers
Freeze Dryers

● Freeze drying is a water


removal process typically used
to preserve perishable
materials, to extend shelf life
or make the material more
convenient for transport.
Vacuum Dryers
Batch vacuum dryers are
substantially the same as
tray dryers, except that
they operate under a
vacuum, and heat transfer
is largely by conduction
or by radiation. 
CHANGES AND EFFECTS OF DRYING,
DEHYDRATION AND
CONCENTRATION ON THE QUALITY OF
FOOD
A. Microstructure and Texture
Factors that affect the structure of
dehydrated fruits and vegetables are
the type of pre-treatment applied to
the materials (blanching, peeling,
cutting, ...) together with the
intensity with which it is applied
Blanching is a previous
operation of great importance
in drying materials of plant
origin, because it neutralizes
the polyphenoloxidase (PPO).
B. Colour
Enzymatic browning is one of
the important browning
reactions in fruits and vegetables
during thermal processing and
that includes drying
C. Chemical Composition and Nutritional Value

Drying can significantly alter the


food chemical composition and
nutrients, with an extension
variable according to the type of
food, drying method, intensity of
treatment and operating conditions
D. Aroma

Heat originates losses in volatile components


from the food, according to the processing
temperature, the vapour pressure of the
volatile substances, their solubility in water
vapour and the concentration of solids in the
food
Relative Humidity
Relative humidity (RH) is a measure of how much water vapor is
in a water-air mixture compared to the maximum amount
possible. RH is a ratio of the humidity ratio of a particular
water-air mixture compared to the saturation humidity ratio at
a given temperature (dry-bulb). It is important to note that the
relevance of relative humidity to a particular application
depends on knowing both the dry-bulb temperature as well as
the RH. For example the amount of moisture in a water-air
mixture at 80% RH at 40°C is different from the amount of
water vapor in a water-air mixture at 80% RH at 10°C
(38.5 vs.  6.1 gH2O/kgair, respectively).
Resources
● https://nzifst.org.nz/resources/unitoperations/drying7.htm
● https://www.e-tesda.gov.ph/login/index.php
● https://www.sciencedirect.com/topics/agricultural-and-biolo
gical-sciences/relative-humidity#:~:text=The%20equilibrium
%20relative%20humidity%20(ERH,(%25)%20%3D%20aw%2
0%C3%97%20100
.
● https://dnn9n7kh1.blob.core.windows.net/portals/0/Professi
onal%20Licensure/E-Reference%20Book/Process%20Engine
ering/chapter_10_in_wilhelm_food_proc._eng._tech.pdf?sr=b
&si=DNNFileManagerPolicy&sig=bG5sM3agPaAMI5nOQanz
Y66%2BWH45aw41Dhrq9Bf7EcY%3D
● https://www.researchgate.net/publication/
310605656_WATER_ACTIVITY_CONCEPT_AND_ITS_ROLE
_IN_FOOD_PRESERVATION
Alternative Resources
Alternative Resources

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