Abstract
In industrial processes for food preservation the moisture content is largely responsible for undesirable changes. Therefore removing water or most of it is essential for marketing and transportation of many perishable products. The paper discusses the operations used for food preservation by moisture control, with emphasis on freeze drying process, dehydration technique that preserves unique features ofraw material. Key words - Food preservation, lyophilization, freezedrying, moisture control, shelf-life, water activity
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