ABSTRACT
Dehydration is perhaps one of the most effective means to extend the shelf life of perishable foods. The main purpose of dehydration in preserving foods is to remove moisture so that the water activity of the dehydrated product is low enough (e.g., aw <0.6) to stop spoilage and the growth of pathogenic microorganisms and to reduce other deterioration reactions. Dehydration is also used in combination with other hurdles, such as low pH and preservatives, to extend the shelf life of foods. Dehydration significantly reduces the costs of transportation and storage, because of the significantly reduced weight and volume of the dehydrated products and because the products do not require refrigeration. In addition, dehydration is an effective method to prepare convenient food ingredients for use in products such as dry soup mixes, frozen entrees, baby foods, and dairy products, or directly as seasoning blends (1).
