Drying Technique
Food Marketing & Technology - India|January 2021
All food items that are available in the market have standardised solvent levels.
Joy Sareen*

INTRODUCTION

In terms of food science, we call it the solvent concentration, i.e. the amount of a particular solvent in the solid/ liquid food item represented as percentage. This solvent could be any liquid. When we talk about water as this solvent, it is called moisture content and the process is called dehydration. Although drying and dehydration are used synonymously, they differ in the target solvent that is reduced during both processes. In other words, dehydration is a type of drying. The amount of solvent in food items determines the texture, shelf life, colour etc. of the food item.

DRYING

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