A comprehensive Review of Food Dehydration and Its Application in Aquatic Food Products
Santhosh Padmanaban, Masilan Karunanithi, Muralidharan Nagarajan, Arun Jenish Davidson, Santhiya Vedachalam
International Journal of Biochemistry Research & Review · pp. 91–106 · Published 16 Jul 2024
10.9734/ijbcrr/2024/v33i6892Abstract
Dehydrated foods are the most stable food in the food preservation realm. Food dehydration is preferred as the most effective and intricate process within the realm of food processing. Employing methods such as hot air/heated surfaces, this method reduces the water content from various food items, consequently reducing their water activity and make the food item more stable. The primary objective is to hinder microbial growth and enzyme activity, thereby extending the shelf-life. Nevertheless, it is crucial to acknowledge that the dehydration process can potentially compromise both the quality and nutrition. This necessitates a thoughtful approach in the design and operation of dehydration equipment. Various dehydration methods have been developed based on the nature of food and to attain the desired physico-chemical, nutritional, and sensory alterations.
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