Dehydration of Food: Benefits, Uses, and Nutritional Value Introduction Dehydration is one of the oldest food preservation methods, involving the removal of water from food to inhibit microbial growth and spoilage. This process extends shelf life, reduces weight, and concentrates flavors while retaining most nutrients. Dehydrated foods are widely used in households, food industries, and even space missions due to their convenience and long storage potential. Benefits of Dehydrated Food 1. Extended Shelf Life - Removing moisture prevents bacterial, yeast, and mold growth, significantly increasing storage time. - Example: Fresh fruits (7-10 days) vs. Dehydrated fruits (6-12 months). 2. Preservation of Nutrients - While some heat-sensitive vitamins (like Vitamin C) may reduce, minerals, fiber, and antioxidants remain intact. - Example: Dried apricots retain potassium and iron. 3. Lightweight & Portable - Ideal for hiking...
Introduction to Food Science. Food science shorts definitions, Food Science and technology Mcqs and much more about Food safety, food quality, food hygiene, Food additives, Food microbiology, and Food quality management, which is very helpful for food science students and Learner.