Dehydrating foods through processes like spray drying, freeze drying, and solar drying reduces moisture levels and inhibits microbial growth, extending shelf life. Commercial food dehydration requires specialized equipment and processing to preserve flavors, colors, and nutrients during drying. Regulations governing food safety present challenges for small-scale operations pursuing value-added food dehydration.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
The concentration of fruit juice involves significant removal of moisture. This process is beneficial for product preservation, utilization, storage, distribution and transportation. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Comparative studies on quality analysis of freeze dried and cross flow dried ...eSAT Journals
Abstract Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great demand for the amla. It is as well as one of the richest sources of Vitamin C. Several value added products have been reported from Amla. Drying can be used as a means of increasing product stability and increasing ease of distribution and storage of this product and products derived from it. Freeze-drying is a technique that results in high-quality dehydrated products due to the absence of liquid water and the low temperatures required in the process. Use of a cabinet dryer is an alternative drying method that both decreases the drying time and improves the quality of the final product. The present work was undertaken to get good quality of amla powder by comparing the drying techniques of freeze dryer and cross flow dryer. Work were carried to produce amla powder by using amla juice but in this study instead of drying amla juice, directly amla chunks/ segments were used to produce powder. For easier consumer consumption and longer shelf life, amla can be dried and powdered. The powdered amla can be packed and can be used for longer days, mostly during the periods when the availability of amla fruits are less. Keywords: Amla, Freeze Drying, cross flow dryer and shelf life.
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
The concentration of fruit juice involves significant removal of moisture. This process is beneficial for product preservation, utilization, storage, distribution and transportation. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Comparative studies on quality analysis of freeze dried and cross flow dried ...eSAT Journals
Abstract Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great demand for the amla. It is as well as one of the richest sources of Vitamin C. Several value added products have been reported from Amla. Drying can be used as a means of increasing product stability and increasing ease of distribution and storage of this product and products derived from it. Freeze-drying is a technique that results in high-quality dehydrated products due to the absence of liquid water and the low temperatures required in the process. Use of a cabinet dryer is an alternative drying method that both decreases the drying time and improves the quality of the final product. The present work was undertaken to get good quality of amla powder by comparing the drying techniques of freeze dryer and cross flow dryer. Work were carried to produce amla powder by using amla juice but in this study instead of drying amla juice, directly amla chunks/ segments were used to produce powder. For easier consumer consumption and longer shelf life, amla can be dried and powdered. The powdered amla can be packed and can be used for longer days, mostly during the periods when the availability of amla fruits are less. Keywords: Amla, Freeze Drying, cross flow dryer and shelf life.
The decision of whether to use a rotary dryer or kiln to reduce moisture in the feedstock often comes up during the design stages of a rotary kiln. This presentation examines the costs and benefits associated with each option.
New opportunities in food processing industryManas Orpe
More than 40 % Wastage In India Of Fruits & Vegetables. Solution? Processing! Fresh Fruits Consumption for Individuals has reduced due to time Constraint. They want products to eat & drink “Any Time – Any Where”1
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Common Mistakes with Cold Supply Chain in India. Critique on Cold Chain In India. Cold chain management guidelines. Errors to avoid - Download from www.crosstree.info
What is a Rapid Dryer, And How Does It Work? What is Its Purpose?VJInstruments
A rapid dryer (also known as a fbd fluid bed dryer) is a piece of process equipment that is widely used to decrease the moisture content of a variety of products such as food, pharmaceuticals, and chemical powders and granules, among others.
Spray drying for formulation of pharmaceutical, herbal and food productsFoodresearchLab
Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas. The line of action comes into play as an atomizer breaks down the fluid into droplets of the right size and disperses them into the drying medium. The dispersed droplets mix with the hot dry gas.
1.Spray Drying Technology in Pharmaceutical Industry
2.Spray Drying in Herbal and Food Products
3.Quality Changes During Spray Drying
4.Drying Aids
5.Spray Drying of Selected Food & Herbal Products
To Read More: https://bit.ly/3gqaRlj
"Fruit processing involves various techniques aimed at transforming fresh fruits into different products while preserving their taste, nutritional value, and extending shelf life.
Jaggery is a traditional unrefined sugar product made from sugarcane juice or palm sap. The resulting jaggery is a natural sweetener, retaining more of the molasses and minerals compared to refined sugar.
Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry!
#tech-knowledge #foodandbeverageindustry #engineering #pmg"
Selecting an extruder can be a confusing process for buyers. Many options are available in the marketplace when selecting extrusion systems for product. For example: is a single- or twin-screw extruder required? Should it be a "wet" or "dry" extruder? Should it have internal steam locks or a single face die plate? Should it have continuous or interrupted flights, and so on. Appropriate selection depends on several factors.
Garden Therapy: Links to Articles, Books, Profession Groups, DVDElisaMendelsohn
GARDENING THERAPY Resource List of Articles, Books, Manuals, DVD's, Training Programs and Professional Associations
TOPICS COVERED:
Horticulture Therapy
Healing Gardens
Sensory Gardens
Garden Therapy
Garden Therapy for the Disabled
Garden Therapy for the Mentally Challenged
Garden Therapy for Alzheimer’s Disease
Garden Therapy for Depression
Garden Therapy for Autistic Children
Garden Therapy for the Blind and the Visually Impaired
Garden Therapy for Hospitals
Garden Therapy for Nursing Homes
Garden Therapy for Seniors
Garden Therapy for the Handicapped
Garden Therapy for Prisons, Jails and Correction Facilities
Garden Therapy for Botanical Garden
Garden Therapy and Community Gardens
Garden Therapy for Single Mothers
Garden Therapy for Stress
Garden Therapy for Veterans
Garden Therapy at Veterans Facilities
Garden Therapy for Soldiers
Garden Therapy for Posttraumatic Stress Disorders
People Plant Connections
Gardening and Physical Fitness
Greenhouse and Garden Therapy for Disabled People
Accessible Gardening
Wheelchair Gardening
Vertical Gardening and Garden Therapy
Container Gardening and Garden Therapy
Adaptive Garden Equipment for Garden Therapy
Tools for Garden Therapy
Urban Trees and Mental Health
Parks and Garden Therapy
Nature and Learning
Greening School Grounds by Design
Garden Therapy for Schools
Plants in the Classroom for Enhanced Learning
Garden Therapy for Pre Schools
Garden Therapy for Daycare
Garden Therapy for Elementary School Bullies
Garden Therapy and Community Development
Garden Therapy and Food Security
Garden Therapy for Low Income People
Garden Therapy for Homeless People
Garden Therapy and Crime Reduction
Garden Therapy and Neighborhood Security
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
2. from sticking throughout the cooling and bagging size range is required, or when agglomeration
operation. Aggregation of the particles is often is needed.”(2) Cost per lb. of powder is about
used to produce “instant” powders. $.03.
Continuous dryers are good for drying liquids
Freeze-drying
or liquid suspensions. A common type is the
drum or “double drum” dryer, heated by steam.
Freeze-drying (also known as “lyphilization”)
Although continuous drying of temperature-sen-
is
sitive material in a partial vacuum is an option,
spray drying offers the same advantages at less …the drying of material in the frozen state. It
cost. is usually carried out under vacuum, at abso-
lute pressures that readily permit ice to
Spray drying . . . change directly from solid to vapor.(2)
Products most often freeze-dried include:
Spray drying, especially “rapid flash evapora-
tion,” is the current state of the art in the food
• Instant coffee
industry, because it offers an excellent solution to
• Vegetables for dried soup mixes
many drying problems. According to Frederick
• Mushrooms
J. Francis, of Amherst University (2):
• Herbs
• Spices
Fundamentally, the spray-drying process
is a simple one. However, the design of an • Cheese starter cultures
efficient spray-drying plant requires consider- • Shrimp
able expertise along with access to large-scale • Fruits for ready-to-eat breakfast cereals
test facilities, particularly where particle size
and bulk density requirements in the dried End products include military and space rations
product are critical. (p. 545) and camping foods, especially those containing
vegetables, meats, fish, and fruit. Freeze-drying
There are three basic feed devices: has technical advantages and disadvantages.
1. single-fluid nozzles (pressure type) Advantages
2. two-fluid nozzles (pneumatic type)
3. centrifugal feeds (spinning disks) • Little thermal damage
• Good retention of volatile flavors
The flat-bottomed spray dryer with a tempered • Good vitamin retention
“air broom” is currently the dryer of choice for • Rapid product rehydration
fruit and vegetable pulps and juices, as well as • Little product shrinkage
meat extracts. Its advantage is reduced sticking. • Long product storage life—if suitably
It is also used for drying egg products, ice cream packed
powder, and toppings. The correct balance of • Good retention of biological activity
dryer inlet and outlet temperatures can reduce (with use of cryoprotectants)
energy use. This three-stage dryer is ideal for
“non-dusty, hygroscopic, and high-fat-content Disadvantages
products.”(2) It costs about $306,000, with oper-
ating costs of $36/hr. (labor figured at $15/hr.). • High drying cost
At this rate, the cost per pound of powder is • Damage to certain products by initial
about $.042. freezing
• Rapid deterioration unless products are
The even newer “spin-flash” dryer is about one- packed and maintained at low humidity
third cheaper to build and operate, using much • Product friability (crumbles easily)
less energy. However, it is not suitable “when • Pre-treatment sometimes necessary
a free-flowing spherical particle of a particular (e.g., with carrots) to avoid color loss
PAGE 2 //FOOD DEHYDRATION OPTIONS
3. Note: Current freeze-drying technologies are commercially feasible, suggest possible legal is-
uniformly protected by patent. sues for small-scale start-up operations.
I looked into the legalities of sun-drying a
Dairy products couple of months ago [1996], and discovered
that small-scale farmers would have a difficult
Fluid milk has been dried since the 1960s, prin- time complying with the laws. First, after
cipally through roller (drum) drying. Recently, talking with people at several county and state
spray drying has replaced this form of processing. agencies as well as producers and an indus-
First, an evaporator or vacuum pan condenses the try group, I couldn’t get a straight-forward
milk to 40% solids. An “agglomerating process” answer about what a producer would need
makes instant dry milk from non-instant. It is to do to be in full legal compliance. Second,
used in prepared dry mixes, the confectionery the answers I got from health commissioners
and bakery industries, and animal feed (e.g., calf and the like indicated that producers would
need a concrete-floored drying yard (no dust)
starter). Industrial uses, including dried butter-
with a fence (no animals), methods for insect
milk, accounted for 89% of domestic sales in 1998. exclusion (no bugs, eggs, etc.), and a certified
U.S. production of dried milk for all uses has been kitchen for cutting fruits and vegetables for
falling or stationary since 1960. Dried cheese drying.(4)
powders are manufactured by other methods.
Blake could not determine how California pro-
Solar drying ducers can legally sun-dry in the open or why no
one in the health department has “picked up on
Solar drying is an industrial process in many it yet.” A possible explanation is that existing
countries where outdoor temperatures reach businesses are sometimes “grandfathered in”
115°F or higher. In East Asia, spice crops and when new, tighter restrictions are published. Or
other exported plant materials are routinely solar perhaps health officials realize that the condi-
dried. Solar drying is different from “sun dry- tions in the San Joaquin Valley for drying grapes
ing.” Solar drying uses equipment to collect the into raisins (ideal temperatures, low humidity,
sun’s rays in a unit designed to ventilate mois- a constant breeze, and no need to cut the fruits)
ture. The temperature in the unit is usually 20 to are uniquely hard to replicate with other crops
30 degrees higher than in open sunlight. in other climates.
In much of the continental U.S., weather condi- A University of Georgia publication warns
tions do not allow sun drying or solar drying. against drying vegetables (with the exception of
There are too few consecutive days of high tem- vine-dried bean seeds) and meats outdoors. “The
peratures (above 85°) and low humidity (below high sugar and acid content of fruits make them
60%) to assure that the food will not spoil before safe to dry out-of-doors when conditions are fa-
dehydration is complete. Low temperature or vorable.” However, if rain falls while the crop is
high humidity encourages microbial growth. If drying, a whole year’s work can be lost. Cut fruits
the temperature is too high at first, a hard shell require access to a commercial kitchen. Since cool
may develop on the food, trapping moisture night air condenses and can add moisture back
inside. This is called “case hardening.” If tem- to the food, fruits dried out-of-doors must be
peratures are too high at the end of the drying covered or brought under shelter at night.(5)
period, food may scorch. Temperatures of 120°F
to 140°F are best for drying fruits and vegetables. Drying as an on-farm added-
Temperatures may go up to 150°F at the begin-
ning, but must be lowered as food begins to dry.
value strategy
For at least the last hour of the drying period,
While dehydrated products don’t play to the
temperatures should not exceed 130°F.(3)
main strengths of small-farm marketing (luscious,
succulent, farm-fresh, local), there are certainly
Reports from Bill Blake, University of Califor-
market niches for such products. For example,
nia—Davis, about the situation in California,
while it may be difficult to sell many pounds of
where solar drying of fruits and vegetables is
dried fruits such as apples to retail customers,
//FOOD DEHYDRATION OPTIONS PAGE 3
4. dried fruits can provide a handsome return as standards for taste and appearance can be differ-
ingredients in, say, “Good Morning Farm’s gour- ent and hard to meet in a sustainable way. Some
met pancake mix.” Grains (especially organic or commercial dehydration methods may not meet
specialty grains) can be profitable when sold in the new USDA organic standards.
one- or two-pound bags, milled into flour, turned
into pasta, or marketed as part of a pilaf mix.
Dehydrated vegetables and herbs can be added Product development
to gourmet soup mixes, as well as dry mixes for and marketing
toppings, sauces, rubs, and seasonings—even
pet treats. Niches already exist for dried chile
peppers of many types, exotic fruits and nuts, For the producer interested in selling value-
seasoning mixes, baking mixes, mushrooms, teas, added farm products, the 2002 catalog of the Na-
and similar items. tional Association for the Specialty Food Trade,
Inc., www.specialty-food.com, lists an interesting
array of new products. Trade publications such
Related ATTRA publications as Natural Foods Merchandiser regularly publish
“new product” editions. Anyone seriously inter-
Adding Value to Farm Products: An Overview ested in adding value on the farm should study
Keys to Success in Value-Added this information, as it is predictive of trends in
Agriculture consumer preferences for taste and convenience.
Grain Processing: Adding Value to Farm The gourmet gift item is always popular. The
Products typical retail item using a dehydrated ingredi-
Alternative Meat Marketing ent also uses other ingredients (which may have
Alternative Beef Marketing to be purchased off-farm), distinctive packag-
“Green” Markets for Farm Products ing/containers, printing, and intangibles such
as a popular theme (Cajun, holiday, Southwest,
international, health food, etc.). The item may
Most information on simple, small-scale dry- claim a secret recipe or processing steps. Certain
ing methods and building batch dryers is about ingredients are popular in special seasonings
their use as an energy-efficient way to preserve or sauce mixes; not all can be grown in North
a harvest for a single household. Books such America. Dried tomatoes, carrots, garlic, onions,
as Rodale’s Stocking Up (6) and Extension pub- hot peppers, celery leaf/seed, mustard seed,
lications on food preservation are intended for horseradish, and herbs are common ingredients
families who grow their own food. Some of these in such mixes. Other seed spices that can be
resources are listed below. However, commercial grown in North America include caraway, cori-
ander, cumin, and ajwain.
Rosalind Creasy (7) offers the following comments on drying apricots, apples, nectarines,
peaches, and pears.
… [fruits] turn brown when exposed to the air. If the discoloration doesn’t bother you, it is
a simple matter to dry the fruits after sectioning, pitting, or coring. However, if you
prefer orange apricots, nectarines, and peaches and white apples and pears, methods exist
for maintaining fresh-fruit color:
• Blanching fruits for 3 minutes in
boiling water;
• Soaking fruit in a sodium metabisulfite solution for 1 minute;
• Sulfuring the fruit with sulfur smoke.
The last two methods preserve more of the color and more of the vitamins than the first.
They also kill any insects that might still be on the fruit. . . . I find that fruits treated with sulfur
taste and look better than blanched or untreated. (bullets added)
PAGE 4 //FOOD DEHYDRATION OPTIONS
5. Some new specialty food products
Soups—are described as “carefully crafted mixes… with no salt, MSG, preservatives, or de-
hydrated bouillons…naturally low in sodium, fat, sugar and high in protein.” [contain beans,
grains, and seasonings].
22 different ones. 12-oz. packages sell for $6.00 - $7.00 each.
Cottage Cheese Pancake Mix
Contains dried cottage cheese, dried apples, whole oats, and cinnamon.
Gourmet Gifts
• Baking mixes
• Drink mixes
• Seasonings
• Herb blends
International Specialty Item
Bread dipping set—four [Ital.] regional seasonings
Set includes 6 oz. mixed dried herbs, 4 dipping saucers, porcelain cruet, colorful box.
(Purchaser or gift recipient supplies own olive oil, loaf of crusty bread, and a glass of wine.)
Spiced Nuts
Described as “forbiddingly complicated,” this snack product has been “painstakingly hand-
crafted every step of the way.”
[Peppered walnuts include 3 types of ground pepper.]
Health Snack Food
• “Just Veggies”—freeze-dried corn, peas, carrots, tomatoes, bell peppers—“eat like pop-
corn.”
• “Fruit Munchies”—freeze-dried apples, bananas, blackberries, blueberries, cherries, cran-
berries, mango.
• Single veg/fruit packs in colorful plastic containers, including dried tomatoes, garlic.
• “Just Cranberries”—Freeze-dried cranberries that hold their shape.
Creative Condiments
Spice, rice, and bean mixes in a box. Based on Tucson restaurant recipes.
Additive-free Seasoning Blends
• (kosher approval)
• Pure ground dried chiles (8 kinds)
• Pepper Sauce
• 15 other seasoning blends
Pet Treats
Organic vegetarian dog treats—including “Vegetable Crisp” and “Apple Crisp”
Fortunately for many alternative farmers, the “Specialty organics” are “products that have a
gourmet foods and organic foods categories are unique quality, possibly trend driven, which
converging. Many of the products described makes them more valuable and allows an added
above can be considered “natural gourmet.” price point.”(8) During the past 40 years, gour-
//FOOD DEHYDRATION OPTIONS PAGE 5
6. met food manufacturers have been paying more Food & Beverage Marketplace—six of them special-
attention to healthful ingredients, and organic izing in custom freeze drying and eleven in spray
foods have become more tasty. Busy adults read- drying.
ily accept dried mixes for their convenience.
Paul’s Grains (9), of Laurel, Iowa, sells organic
flours, corn meals, and rice from grain grown
Regulations
and milled on the farm—at a farm store and also
To produce processed food products on the farm,
at trade shows, fairs, and festivals. The products
the processor has to meet local, state, and federal
come in handy one- to five-pound amounts. Ad-
requirements. In the experience of those now
ditional examples of on-farm businesses market-
selling such products, the regulations may be
ing dried products are in the ATTRA publication
expensive and time-consuming, but they are not
Keys to Success in Value-Added Agriculture.
unreasonable. Access to a commercial kitchen
may be required. A Southern region survey
Many universities provide assistance in new
found regulators quite willing to work with pro-
product development through “business incuba-
ducers to help them meet the requirements.(11)
tors.” Universities also have information about
The federal Food and Drug Administration ad-
market assessment resources and marketing
ministers the Food, Drug, and Cosmetic Act. The
techniques—as well as advice on regulations
Dietary Supplement Health and Education Act of
that pertain to processing, packaging, labeling,
1993 governs vitamins, herbal supplements, and
and selling food. A marketing plan is necessary
nutraceuticals. Handling and labeling require-
before investing in specialized equipment. More
ments for products are quite specific.
information on sources of assistance is in the AT-
TRA publication Adding Value to Farm Products:
The USDA National Organic Program (NOP)
An Overview. Examples of new product planning,
recognizes food dehydration as a handling or
such as the Mississippi State University Extension
processing operation, making it subject to the
document (see Resources below), are available
national organic standards. Handlers who an-
on the Internet.
nually sell, label, or represent more than $5,000
worth of a processed agricultural product or
The information on equipment suppliers listed
products as “organic” or “organically produced”
below is from a massive new food industry di-
must have their operations certified by an accred-
rectory compiled by Grey House Publishers (10)
ited certifying agent. Handlers selling less than
from two industry databases. The new Thomas
$5,000 worth of such commodities annually must
Food & Beverage Market Place contains more than
follow the regulations, but are not required to be
6000 pages of services available to the food in-
certified. In general, mechanical and biological
dustry. Volume 2, Equipment, Supplies and Ser-
processes that do not involve material inputs are
vices, lists product categories, company profiles,
deemed natural and allowable under the NOP
transportation firms, warehouse companies, and
standards. The standards prohibit the use of
wholesalers/distributors.
certain materials, specifically sulfites, for food
preservation. For more complete information,
The 2000 edition (2nd ed.) of the Wiley Encyclo-
visit the homepage of the NOP at www.ams.usda.
pedia of Food Science (2), compiled and edited
gov/nop/indexNet.htm, or contact an accredited
by Frederick J. Francis of Amherst University,
certifying agent through www.ams.usda.gov/
has more particulars on the types of industrial
nop/CertifyingAgents/Accredited.html.
food dehydration I have summarized above. A
farmer with a product concept and raw materials
should carefully consider contracting out special- References
ized dehydration, rather than buying expensive
equipment and building an on-farm factory that 1) Ralph L. Cramer. 1992. Herbs and ever-
meets all government regulations for this type lastings: Harvesting, drying and shipping.
of processing. The Herbal Connection. Vol. 4, No. 2. p. 6.
Cramer operates Cramers’ Psieatch, Lan-
More than 73 corporations perform custom dry- caster County, PA, wholesaling 39 acres of
ing services nationwide, according to the Thomas herbs and everlastings annually.
PAGE 6 //FOOD DEHYDRATION OPTIONS
7. 2) Francis, Frederick J. (editor/compiler). Resources
2000. Wiley Encyclopedia of Food Science
and Technology. 2nd edition. 4 vols. John
Wiley & Sons, NY. Vol. 1: p. 480-498; 540-
On-line Extension bulletins:
578.
Drying vegetables and fruits at home
www.ext.colostate.edu/pubs/foodnut/pubfood.
3) Hughes, Karla Vollmar, and Barbara J. Wil-
html#pres
lenberg. 1994. Quality for Keeps—Drying
Foods. University of Missouri Extension,
How to dry foods at home
Columbia. Pub. GH1562. 6 p. http://muex
http://muextension.missouri.edu/explore/hes-
tension.missouri.edu/explore/hesguide/
guide/foodnut/gh1563
foodnut/gh1562.html.
Drying fruits
4) Blake, Bill. 1996. Sun Drying in CA. June
http://msucares.com/pubs
3. www.sare.org/htdocs/hypermail/
html-home/13-html/0498.html. 1 p.
Drying foods:
Out of doors (FCS 8493)
5) Reynolds, Susan. 1993. Drying Foods Out-
Indoors (FCS 8494)
of-Doors. University of Georgia Coopera-
http://hammock.ifas.ufl.edu/dosearch.htm
tive Extension Service. Ext. Bull. 989. p.
Note: FCS 8493 is the 1993 University of
1–3.
Georgia CES 989 publication (see footnote 5).
6) Stoner, Carol (ed.). 1977. Stocking Up:
Drying food
How to preserve the foods you grow, natu-
www.ag.uiuc.edu/~vista/html_pubs/drying/
rally. Rodale Press, Emmaus, PA. 532 p.
dryfood.html
(Circular 1227)
7) Creasy, Rosalind. 1993. Drying apricots,
apples, nectarines, peaches, and pears. The
Drying foods at home
Southwest Organic News [originally pub-
www.agcom.purdue.edu/AgCom/Pubs/CFS/
lished in Organic Gardener’s Edible Plants].
CFS-146.html
July. p. 7.
(CFS-146)
8) May, Thomas Garvey. 2001. Gourmet,
Drying foods
organics merging into one. The Nat-
http://www.cahe.nmsu.edu/pubs/_e/e-322.html
ural Foods Merchandiser. July. p. 16.
(Guide E-322)
9) Paul’s Grains
Post-harvest handling of dehydrated chiles
2475-B 340th Street
www.g6csy.net/chile/index.html
Laurel, IA 0141
541-476-3373
Other
10) Staff (ed./compilers). 2001. Thomas Food
and Beverage Market Place. 3 vols. Grey Dehydration: A Dry Run for Lean Times
By Joseph Grant
House Publishing, Millerton, NY. 6000+ p. www.logicsouth.com/~lcoble/jg/dehydra/
11) Born, Holly. 2001. Keys to Success in
Value-Added Agriculture. NCAT/ATTRA,
Fayetteville, AR, and Southern Sustainable
Agriculture Working Group. p. 1–2.
//FOOD DEHYDRATION OPTIONS PAGE 7
8. Commercial processing/product Russell, G.A. 1921. Drying crude drugs [herbal
medicines]. U.S.D.A. Farmers’ Bulletin 1231. 16
development
p.
University of Arkansas
Institute of Food Science/Engineering. 2001. Resources for building a dryer
Starting a Food Processing Business. UA Coop-
erative Extension, Little Rock, AR. 162 p. Dong, Allen. 1998. I-Tech Farm-Scale Food De-
Covers product development, principles of pres- hydrator. Veneta, OR.
ervation and processing, labeling, operation See figure, p. [7] above; see plans for dehydrator
management, HACCP, regulations [pertaining on UC-Davis Web site.
to Arkansas], marketing strategies, and
basic business considerations. Related Lavallee, Thomas. 1993. The fruit/herb dryer.
publications are available; ask for brochure. The Growing Edge. Spring. p. 46-47, 49-51, 53.
$40.00. Send check or money order to Coopera-
tive Extension Service, Business Office, Publi- Vivian, John. 1993. How to build a food dryer.
cation Sales, P.O. Box 391, Little Rock, AR Mother Earth News. February-March. p. 54-
72203. 60.
University of Massachusetts Consultant:
www.umass.edu David Stone
Fifty-nine publications on aspects of commercial Commercial Dehydrator Systems, Inc.
processing. Read on-line or download. 256 Bethel Drive
Eugene, OR 97402
Mississippi State University Extension 800-369-4283 (toll-free)
Staff. 2000. Exploring the potential for new food 541-688-5281
products. http://msucares.com/pubs/p2170. 541-688-5989 FAX
html. 40 p. Charges by the day for consulting; can
This publication is intended to help individuals build any kind of dehydrator. Will provide
and companies develop a more sharply focused a realistic price quotation upon request.
product concept.
Sources of dehydration equipment
Deis, Ronald C. (ed.). 1997. Food Product De- (all types)
sign [library]: Spray-drying, Innovative use of
an old process. www.foodproductdesign.com/ Brothers Metal Products, Anaheim, CA. 714-
archive/1997/0597DE.html. Weeks Publishing 630-1051.
Co., Northbrook, IL. 7 p. Vegetable dryers.
Nichols, P.F. et al. 1925. Commercial Dehydra- Brown Int’l Corporation, Covina, CA. 626-966-
tion of Fruits and Vegetables. USDA Bulletin 8361.
No. 1335. 40 p. Fruit and vegetable de-waterers.
Note: Many older U.S. government documents
contain information especially useful for P&F Metals, Turlock, CA. 209-667-2515.
sustainable practices. The best place to start Custom-engineered food processing equipment.
if you need to search for a specific document
or topic relating to agriculture is your Excalibur Food Dehydrators, Sacramento, CA.
state’s land-grant university library. A 916-381-4274.
complete collection of government docu- USDA-approved stainless steel home and com-
ments may be found in each state’s depository, mercial food dehydrators, grain mills, jerky-
usually at the university nearest to the making supplies.
state capital. Try requesting copies through
InterLibrary loan. Joneca Corp., Anaheim, CA. 714-993-5997.
joneca@aol.com.
Dehydrators.
PAGE 8 //FOOD DEHYDRATION OPTIONS