dehydration final ppt

8/10/2019 Dehydration Final Ppt..........

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DEHYDRATION OF

FRUITS ANDVEGETABLES

BY-NISHITA JAIN

PASHMIN ANAND

PREETI BHOSALE

PRIYA KHARE

VIRENDRASINH KHANDARE

MSc. Biotech (I)


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DEHYDRATION

Drying (dehydrating) food is one of the oldest andeasiest methods of food preservation.

Dehydration is the process of removing water ormoisture from a food product. Removing moisturefrom foods makes them smaller and lighter.

Dehydrated foods are ideal for backpacking, hiking,and camping because they weigh much less than

their non-dried counterparts and do not requirerefrigeration.

Drying food is also a way of preserving seasonal

foods for later use.


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Foods can be dried using three methods:

In the sunrequires warm days of 85F or

higher, low humidity, and insect control;

recommended for dehydrating fruits only;

In the oven;

Using a food dehydrator electricdehydrators take less time to dry foods and

are more cost efficient than an oven.


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PROCESS OF

DEHYDRATION


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FRESH FRUITS ANDVEGETABLES

CLEANING, WASHINGAND DISINFECTION

BLANCHING

COOLING IN TRAYS


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SULPHITING

SUN FRYING/ SOLARDEHYDRATION/ OSMOTIC

DEHYDRATION

PACKAGING CANS, PLASTICBAGS

STORAGE


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Nutritional value of dried foods Nutritional changes occurring during drying include:

Calorie content: does not change, but is concentrated into a

smaller mass as moisture is removed. Fibre: no change

Vitamin A: fairly well retained under controlled heat methods

Vitamin C: mostly destroyed.

Thiamin, riboflavin and niacin: some lost during blanching but

fairly good retention if water is used to rehydrate the

products.

Minerals: some may be lost during rehydration

Iron is not destroyed during the process of dehydration.


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Significance of

Dehydration

Dehydrated vegetables and fruits preserve taste and quality for a

longer period of time.

They are available in the market throughout the year. They are easy to use.

Due to their purified finished form, dehydrated products does not

contain any wastage.

Comparatively dehydrated product require lesser space and more

convenience for storage.

Dehydrated vegetables help in stabilizing the prices of seasonal

production.


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Risks

Many fruits contain an enzyme (polyphenoloxidase) that darkens the

fruit flesh when the fruit is exposed to air. To prevent the fruits from

darkening when dried, the fruits are treated with sulfur compounds

known as sulfites. The sulfites- sulfur dioxide, sodium sulphites etc can

cause potentially serious allergic reactions in sensitive individuals.

Increase in local as well as international competition especially on cost

and supply chain patterns.

Adherence of strict quality & environment standards by importing

countries, resultantly increasing the production cost.

Natural calamities may result in lower crop.

Bargaining power of suppliers.

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Demand

Dehydrated vegetables and fruits, processed in accordance with the

scientific methods and upto the global quality standards, have great

demand in the following spheres.

The demand for such products in international market is rising, due to

increase in global population.

In recent times change in the local demographic features have resulted

in a sizeable rise in demand of dehydrated products.

Quality, availability, presentation and price play an integral role in the

demand.

Busy life styles and rising trend of working couples have furtherboosted the demand for dehydrated products.


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Survey

Dorabji ;Dehydrated Mushroom,

Dehydrated Tomato,

Dehydrated Chillies.

Reliance FreshNo dehydrated products available.

Hypercity, Kumar Pacific Mall ;No dehydrated products available.

D-Mart ;

No dehydrated products available.Big Bazaar ;

No dehydrated products available.


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References1. Andress, E.C. and Harrison, J.A., Eds. 2006. So Easy to

Preserve, (Bulletin 989, 5th ed.). Cooperative Extension Service,University of Georgia, Athens.

2. For additional information on drying fruits and vegetables,contact the local Virginia Cooperative Extension office in yourarea

3. Kendall, P. and Sofos, J. 2003. Leathers and Jerkies, (No.

9.311). Cooperative Extension Service, Colorado State University.

4. Publication adapted from Tim Roberts, Ruby Cox, 1999. DryingFruits and Vegetables.


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5. Renee Boyer. 2008. Using Dehydration to Preserve Fruits,

Vegetables, and Meats.

6. www.regenerativelifeskills.com

7. www.healthysolutionsgroup.org

8. www.selfsufficientculture.com

9. www.theslowroasteditalian.com
http://www.regenerativelifeskills.com/http://www.healthysolutionsgroup.org/http://www.selfsufficientculture.com/http://www.theslowroasteditalian.com/http://www.theslowroasteditalian.com/http://www.selfsufficientculture.com/http://www.healthysolutionsgroup.org/http://www.regenerativelifeskills.com/


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dehydration final ppt

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