Archive
Drying & Dehydration
-
Mushroom Grading and Moisture Control: Reading a Dried and Frozen Specification
Dried mushrooms have no international commodity standard. How trade grades work for porcini and chanterelle, and how moisture is set and checked.
-
Moisture, Water Activity and Shelf Life: Three Numbers That Are Not the Same Thing
Moisture, water activity and shelf life are three numbers routinely confused on dried food specs. What each measures and how to set…
-
How much frozen fruit does it take to make one kilogram of freeze dried fruit?
Roughly eight to twelve kilograms of fresh or frozen berries per kilogram of freeze dried product, depending on the water content of…
-
Frozen vs Freeze Dried Berries: Cost, Shelf Life and What Each Format Is Actually For
Frozen vs freeze dried berries: use frozen where fruit must behave like fruit, freeze dried where it must be dry and light.…
-
Sulphur Dioxide in Dried Fruit: Limits, Labelling and Alternatives
Why sulphites are used in dried fruit, how the EU additives and allergen labelling framework treats them, what a buyer should check…
-
What is the difference between freeze-dried and dehydrated?
“Dehydrated” is normally used to mean dried with heat and airflow, most often in a hot air tunnel or cabinet. “Freeze-dried” means…
-
What is rehydration ratio and how is it measured?
The rehydration ratio is the drained mass of a rehydrated sample divided by the dry mass used, measured under stated conditions. A…
-
Are sulphites allowed in organic dried fruit?
The permitted uses of sulphur dioxide and sulphites in organic production are narrower than in conventional production. Organic processing may only use…
-
Why is freeze-dried fruit so expensive?
Because the process is slow, energy-intensive and capital-intensive, and because the product cannot be shipped in cheap packaging. None of this makes…
-
How long does dried fruit last?
There is no single answer, because shelf life is a property of a product **in a pack under conditions**, not of a…