dehydration

Process to preserve food. Moisture content is reduced to 10-20% in fresh produce, and this provides good protection against moulds. Bacteria are not inhibited by drying, so the quality of raw materials is vital.

The process was developed commercially in France about 1795 to preserve sliced vegetables, using a hot-air blast. The earliest large-scale application was to starch products such as pasta, but after 1945 it was extended to milk, potatoes, soups, instant coffee, and prepared baby and pet foods. A major benefit to food manufacturers is reduction of weight and volume of the food products, thus lowering distribution cost.