ABSTRACT
Through the course of producing functional foods or nutraceuticals, as described throughout this book, it is often desirable or necessary to employ dehydration. Although the terms “dehydration” and “drying” are often used interchangeably, there are subtle differences that can be meaningful in certain cases. Dehydration is a broader term for the removal of water from any given material via any medium, whereas drying more specically refers to the removal of liquid from a solid material by evaporation. In either case, the end point is generally a dry nal product material with low moisture content and low water activity (aw).
