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Food Dehydration Options



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By Katherine L. Adam

Published: August 2004

Updated: August 2004

© NCAT

IP147

10 pages


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Introduction

Removing water from a product—under controlled conditions of air flow, temperature, and humidity—reduces the moisture in the food to some certain level and inhibits the microbial growth that causes decay and spoilage. Pretreatment of some foods before drying preserves flavor, color, and nutrients; prevents microbial contamination; and prolongs shelf life. Removal of moisture also reduces weight—an important consideration for shipping—removes the need for refrigerated shipping and storage, and facilitates formulation of pre-mixed retail products. This publication focuses on commercial-scale food drying methods and equipment. It also outlines solar food drying technology that tends to be of lower cost and smaller scale in its application.

Table of Contents

Introduction
Types of Dehydration
Drying as an On-Farm Added-Value Strategy
Product Development and Marketing
Regulations
References
Resources

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.

 

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This page was last updated on: July 21, 2015