Drying and dehydration of foods
RIA JAYNE A. TABINAS
Drying and dehydration
DRYING:
Removal of water from the food by non-conventional energy sources like
sunlight and wind.
DEHYDRATION:
The process of removal of water from the food under the controlled
conditions like temperature, relative humidity and air flow etc.
The process of dehydration
During dehydration;
HEAT AND MASS TRANSFER
Heat into product
Moisture out of product
Early stage of
drying process
Late stage of
drying process
PRESERVATION EFFECT
DH foods have lower water activity (aw 0.2-0.6)
◦ Not enough free water for :
◦ Microbial Growth ( needs aw > 0.93)
◦ Mold ( need aw >0.6)
◦ Enzymatic reactions
◦ Chemical reactions (Mailllard browning) at aw>0.3
Microorganisms are not killed
MO will resume growth after food is rehydrated
ADVANTAGES OF DEHYDRATION
1. Shelf stable product
2. Retain most of the nutritional properties
3. Lower transportation cost
4. Less bulky – reduction in weight
5. Enhances continuous supply of product throughout the year
6. Reduces the post harvest losses and increase the utilization
of food materials even in off seasons
Changes during dehydration
1. Cell/ tissue shrinkage
2. Case hardening
3. Chemical changes
Changes during dehydration
1. Shrinkage
migration of water from the interior of the surface
Evaporates by the drying medium
Water carries with it water soluble substances dissolved in it
Changes during dehydration
2. Case hardening
Rapid drying- compounds (such as sugar)
form a hard, impermeable “case” around the
food piece
Can slow down the dehydration
Common in high sugar products
Changes during dehydration
3. Chemical changes
Browning and flavor changes due to reactions
Maillard browning = from increased solution concentration
Denaturation of proteins, aggregation of polysaccharides
Loss of water soluble binding capacity
Loss of water soluble components or concentration on the surface of the food ( case
hardening)
Loss of volatiles (especially flavor compounds)
NOTE: Not all dehydrated foods show these
changes it
depends on the method of drying
Grapes vs. raisins
Look at differences in
◦ Appearance
◦ Texture
◦ Flavor ( aroma and taste)
◦ 4.5 lb of grapes = 1 lb raisins
◦ Which is sweeter?
◦ Which is shelf stable at room temperature?
◦ Why?
Factors affecting dehydration
1. Surface area
Smaller food piece, more rapid the rate of moisture loss
2. Temperature
Increase in temperature will increase the dehydration rate
Optimum temperature for drying food is 50-60°C
If higher temps are used, food cooks instead of drying
3. Air velocity
Maximize velocity of heated air moving around the food particles
Factors affecting dehydration
4. Humidity of drying air
◦ The drier the air, the moisture it can absorb
◦ % RH (relative humidity) of the drying air determines the final moisture content of food
5. Atmospheric pressure and vacuum
◦ Water boils at 100oC ( at a pressure of 1 atm= 760Hg)
◦ At lower pressure the boiling temperature will decrease
◦ Eg. Under vacuum, water will boil at 32oC
◦ Important for heat sensitive food products
◦ ONLY USED FOR FREEZE DRYING
Drying methods
1. Sun dry
2. Spray drying
3. Air ( Tray) Drying
4. Drum Drying
5. Freeze drying
SUN drying
Dry, warm climates
Slow drying method ( several days)
Fruits, vegetables, fish
Inexpensive
Invasion by insects, birds, rodents,
microorganisms
Spray Drying
Liquid food Small droplets;
rapid dehydration
• Food must be liquid
Hot dry air Exit moist air
347oF • Fastest method to dehydrate
• Height of chamber is based on
Air cyclone • time needed to dehydrate given food
seperator • Used for milk, eggs, protein powders,
flavorings, and coffee
Dry food collection
Tray
Tray (air)
(air)drying
drying
• Trays or racks
• Heated air ( 140-176oF) at set velocity and with a low
%Relative humidity
• Poor/ moderate rehydration properties ( case
hardening)
• Food shrinkage, dense product, shape not held
• Quick, inexpensive
• Small scale
• 10-20 hrs needed
• Ex) Pasta, vegetables, fruit, herbs and spices
Drum drying
• Food is more likely to be flakey
• Ex. purees, pastas and mashed foods,
mashed potatoes, tomato pastes
248oF 248oF • Size of drum and speed of rotation is
determined by drying time needed
freeze Drying (lyophilization)
Food must be in frozen state
Vacuum chamber
Heat from radiant heaters- energy
◦ Water will sublime:
◦ Water ( solid) water (vapor)
◦ No transition through a liquid state (no evaporation)
Freeze drying (characteristics)
• Voids from ice crystals when water sublimes ( act as channels)
• Excellent rehydration
• No translocation of water soluble constituents to the surface
• Shape of food is retained (no shrinkage)
food closely resembles starting material
very expensive– used for high value foods
• Instant soups, high quality coffee, vegetables, military rations, space food
Freeze dried food examples
Packaging requirements for dehydrated foods
Protect against moisture absorption
◦ Dehydrated foods- hygroscopic
◦ Prevent transmission of water vapor
Physical protection
◦ Prevents crushing
◦ Freeze dried foods- porous structures with spaces; easily crushed
Protection from oxygen and light
◦ photo- oxidation
Pretreating the Fruit
Sulfuring Fruit Juice Dip
Sulfite Dip Honey Dip
Ascorbic Acid Syrup Blanching
Ascorbic Acid Mixtures Steam Blanching
Determining Dryness of Fruit
• Most fruit – should have 20% moisture content when dried
•Cut several cooled pieces in half…should be no visible moisture
and should not be able to squeeze any moisture from fruit
•Not be sticky or tacky
•If piece folded in half, shouldn’t stick to itself
After Drying- sweating
•Cool fruit 30-60 minutes before packaging…
•don’t pack too soon or moisture buildup could occur…
•don’t wait too long or could pick up moisture
Conditioning Fruits
Conditioning equalizes the moisture.
Pack cooled fruit in plastic or glass jars, seal and let stand for 7-10
days
Shake jars daily to separate pieces and check for moisture
condensation
If condensation, return to dehydrator for more drying…unless has
started to mold, then dispose of
Pretreating the vegetables
Water blanching – follow Steam blanching –
times given, start counting Vegetables should be no
time as soon as water more than 2 inches deep
returns to boil. If takes above boiling water. Cover
more than 1 minute to and steam according to
return to boil, you are directions given for each
putting in too many vegetable
vegetables at a time
Cooling the vegetables
Dip briefly in cold water only long enough to stop cooking
Cool to they feel only slightly hot to touch…about 120ºF
Wipe vegetables and place in dehydrator
Determining Dryness of Veggies
Dry vegetables until brittle or “crisp”
Some vegetables shatter if hit with hammer
10% moisture
Don’t need conditioning like fruits, as lower moisture content
