This document discusses principles and methods of preservation by drying. It begins by defining drying and dehydration as processes for removing water from food using non-conventional energy sources like sunlight and wind or under controlled conditions. The benefits of dried food include unlimited shelf life when properly stored, reduced transportation and storage costs, and portability. Various factors that affect drying rates and common types of drying methods are described. Pre-treatments like blanching and post-treatments like sweating and screening are outlined. Changes that occur during drying and determining dryness in fruits and vegetables are also summarized.
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.
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.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
The preservation of food by freezing has become a major industry.Preservation of a food by freezing occurs by several mechanisms. At
temperatures below 0°C there is a significant reduction in growth
rates for microorganisms and in the corresponding deterioration of
the product due to microbial activity.
Several freezing systems for food operate with direct contact between
the refrigerant and the product.
cryogenic freezer is direct contact freezer.
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.
Fruits and vegetables are important sources of vitamins, minerals and dietary fibre. The consumption of fruits and vegetables has increased significantly as consumers have become more health-conscious. Whilst most fruit and vegetables should be eaten fresh, processed fruit and vegetables can be acceptable alternatives.
The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains photographs of Production Line & Machinery.
Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Fruits and vegetables preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a Fruits and vegetables preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Fruits and vegetables Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates, Preservation of Fruits and vegetables, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Food, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, Dehydration of Fruits and Vegetables, Canning of Fruits and Vegetables
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
The preservation of food by freezing has become a major industry.Preservation of a food by freezing occurs by several mechanisms. At
temperatures below 0°C there is a significant reduction in growth
rates for microorganisms and in the corresponding deterioration of
the product due to microbial activity.
Several freezing systems for food operate with direct contact between
the refrigerant and the product.
cryogenic freezer is direct contact freezer.
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.
Fruits and vegetables are important sources of vitamins, minerals and dietary fibre. The consumption of fruits and vegetables has increased significantly as consumers have become more health-conscious. Whilst most fruit and vegetables should be eaten fresh, processed fruit and vegetables can be acceptable alternatives.
The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains photographs of Production Line & Machinery.
Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Fruits and vegetables preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a Fruits and vegetables preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Fruits and vegetables Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates, Preservation of Fruits and vegetables, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Food, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, Dehydration of Fruits and Vegetables, Canning of Fruits and Vegetables
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.
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
Food Preservation by Drying - Premraja N.pptxPremraja N
This Presentation contains Information and knowledge about various drying methods for Food preservation for enhancing the shelf life of food by lowering the water activity.
various drying methods including, CONVECTIVE DRYING,AIR DRYING,FLUIDIZED BED DRYER,SPRAY DRYERS,
DIELECTRIC DRYING,
Ohmic heating, CABINET DRYER etc.
PHYSICAL METHODS OF FOOD PRESERVATION.pptxAfra Jamal
This presentation includes the methods of food preservation by physical methods such as asepsis, preserve by low and high temperatures, biopreservatives, desiccation, controlled atmosphere and anaerobiosis
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.
seminar on drying and dehydration of fruit crops,
detailed information of dehydration and drying,
process of dehydration,
research work of some fruits.......
Dehydration
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2. COLLEGE OF HORTICULTURE, BENGALURU
DEPARTMENT OF POST HARVEST TECHNOLOGY
PRESENTATION ON:
PRINCIPLES AND METHODS OF PRESERVATION BY
DRYING
UNIVERSITY OF HORTICULTURAL
SCIENCES, BAGALKOT
SUBMITTED BY:
RAGHAVENDRA HIREHAL
3. 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.
4. DRYING AND DEHYDRATION
•One of the oldest methods of preserving food.
•Both drying and dehydration mean the removal of water.
•Removes moisture stops the growth of bacteria, yeasts & moulds that
normally spoil food.
•Slows down but does not completely inactivate enzymes.
5. BENEFITS OF DREID FOOD
The main benefit of dry food is that it is convenient for the owner –
it’s easy to measure, easy to serve and easy to store.
They have unlimited shelf life under proper storage conditions.
Transportation, handling and storage costs are reduced.
Provide an important modern marketing requirements.
Easy and economical way to save surplus food for a later time.
Portability – Can take it anywhere you go.
Helps in minimizing post harvest loses.
6. GENERAL FLOW-SHEET FOR DRYING/DEHYDRATION
STORAGE
PACKING
POST DRYING/DEHYDRATION TREATMENTS
DRYING/DEHYDRATION
SPREADING ON TRAYS/CONTAINERS
PRE-TREATMENTS
PREPARATION
WASHING
FRUIT/ VEGETABLES
7. MECHANISM INVOLVED
1. HEAT AND MASS TRANSFER
Heat into product
Moisture out of product
2. DEVELOPMENT OF DRIED THICK LAYER
At initial stages of drying moisture from surface of food is
removed later it becomes slow because of development of dried
thick layer, which is due to loss of more moisture from outer surface
of food and remaining of more moisture in the centre of food.
8. 3. ESTABLISHMENT OF MOISTURE GRADIENT
When dried thick layer is formed and act as insulation against
rapid heat transfer.
Water retain in the centre of food which have moisture gradient to
get out on the surface which will not loose faster and establishes
moisture gradient.
4. ESTABLISHMENT OF NORMAL EQUILIBRIUM
RELATIVE HUMIDITY (ERH)
This is the humidity at which the product neither looses nor gains
moisture from atmosphere.
Below this atmospheric humidity level, the food can be further
dried while above this humidity, it cannot.
Rather it picks up moisture from atmosphere.
9. FACTORS AFFECTING DRYING RATE
Temperature
Velocity of air
Surface area
Size of product
Tray load
Relative humidity of air
Atmospheric pressure and vacuum
10. TYPES OF DRYING
1. Sun drying, solar drying:
2. Atmospheric drying including batch (kiln, tower & cabinet
driers) and continuous (tunnel, belt, belt trough, fluidized
bed, foam mat, drum and microwave)
3. Sub-atmospheric dehydration (vacuum shelf/belt and freeze
driers)
The scope has been expanded to include use of low
temperature, low energy process like osmotic dehydration.
12. I. PRE-TREATMENTS
1. Blanching- Partial pre-cooking treatment in which vegetables are
generally heated in boiling water.
To inactivate natural enzymes.
To remove hardness.
To reduce bacterial load.
2. Sulphuring – Whole/pieces are exposed to fumes of burning sulphur in
closed chamber known as sulphur box.
To check growth of mould.
To act as preservative/antimicrobial agent.
To prevent oxidation and darkening.
3. Fruit juice dip.
4. Honey dip.
5. Syrup blanching.
13. ll. POST-DEHYDRATION TREATMENTS
1. Sweating – It is a process to hold the dehydrated foods for
equalization of moisture before packing.
2. Screening – The unwanted size of pieces of products are removed
by passing the dried products through various screens.
3. Inspection – The dried product is inspected to remove discolored
pieces. These are removed manually.
4. Fumigation – It fix the insect including their eggs. Great care is
necessary in using fumigants as CO2 and (HCN) gas are highly
poisonous. The mixture of Ethylene Dichloride, Ethylene oxide are
also used for fumigation.
14. CHANGES DURING DRYING:
Food materials do not have perfect elasticity and water is no
removed evenly throughout food as it is dried and causes shrinkage.
Due to high surface temperature and unbalanced drying, dry skin
will form and causes case hardening.
Enzymatic browning of products due to poor blanching.
Caramelization of sugars due to excess heat.
Loss of volatile flavor constituents.
Partial loss of some essential nutrients like Vit C.
15. Determining Dryness of Fruit
Drying fruit can take 6 hours for thin/small pieces or 10-12 hours
for larger juicy fruits such as peach or apricot halves.
Dried fruit will feel leathery, won’t stick to itself.
Cut fruit should have no visible moisture.
Determining Dryness of Vegetables
Dry vegetables until brittle or “crisp”
Low moisture (10%)
28. DEFECTS CAUSES PREVENTION
MOULDING High product moisture,
above ERH
Reduce moisture content.
Pack in hermetic airtight
packages
INFESTATION Presence of larvae or
insects in dried products
Storage room disinfection
with fumigants.
Disinfection by heat (60-
65°C) of products before
packing
BROWING Chemical reaction
Enzyme catalyzed
reactions
Reduce water content,
store at low temp.
Enzyme in activation by
blanching before drying
REDUCED REHYDRATION
RATIO
Too high temperature at
final stage of storage
Operate final
temperatures as
recommended
SPOILAGE OF DRIED PRODUCTS