Dehydrated product is food from which most of the water has been removed by drying, reducing moisture to a level that inhibits microbial growth and makes the product shelf-stable, lightweight and suitable for industrial use.
In trade practice
Buyers specify maximum moisture content and water activity in purchase contracts, and QA teams verify both on receipt using oven-loss and aw-meter methods. Common mistakes include confusing moisture percentage with water activity, which are not interchangeable safety indicators. Certificates of analysis should accompany each lot, and periodic third-party laboratory testing is advisable for high-volume imports.
In a specification
A product specification for a dehydrated ingredient typically states maximum moisture content and maximum water activity alongside microbiological limits, particle size or cut grade, and sulphite status.