Archive
Drying & Dehydration
-
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…
-
What moisture content should dried fruit have?
Target moisture content varies widely by commodity, by format and by intended use, so a single figure across dried fruit would be…
-
Does freeze-drying preserve nutrients better than hot air drying?
Generally yes, and the reason is thermal load rather than anything specific to sublimation. Heat-sensitive and oxygen-sensitive nutrients degrade as a function…
-
Tunnel Drying
Tunnel drying is an industrial drying method in which product moves on trays or belts through a series of temperature- and humidity-controlled…
-
Dehydrated Product
Dehydrated product is food from which most of the water has been removed by drying, reducing moisture to a level that inhibits…
-
Dehumidification
Dehumidification is the controlled removal of moisture from air in drying rooms, packing areas or warehouses, used to prevent caking, mould growth…
-
Drum Drying
Drum drying is a continuous drying process in which liquid or pureed product is spread as a thin film onto a heated…