drying and dehydration.pptx

This ppt contains the basic concept of drying and dehydration

1. Skdt.4101 Skill Development Training –II(0+5) Department of Processing & Food Engineering SUBMITTED BY Aparna N (2020.02.003) 8/17/2023 1

2. Drying &Dehydration Both the terms drying & dehydration mean the removal of water 8/17/2023 2

3. DRYING This Photo by Unknown Author is licensed under CC BY 8/17/2023 3

4. Drying : It is the application of heat under controlled condition to remove water by evaporation. One of the oldest method of preservation food Removes moisture and stops the growth of bacteria, yeasts and molds that spoil food 8/17/2023 4

5. Drying can be achieved through; natural methods such as air drying or sun drying, artificial means like using heat, dehumidification, or vacuum technologies. making them suitable for storage, transportation, or consumption. 8/17/2023 5

6. TYPES OF DRYING Air drying Sun drying Oven drying Freeze drying Spray drying Vacuum drying etc… 8/17/2023 6

7. DEHYDRATION 8/17/2023 7

8. Dehydration : It is the process of removal of moisture by the application of artificial heat under controlled conditions of temperature, humidity and air flow. Dehydration is a specific type of drying process 8/17/2023 8

9. Dehydration methods commonly include; heat, airflow, and desiccants (substances that absorb moisture) to facilitate the removal of water. This process is extensively used in food preservation, pharmaceuticals, and the production of materials like leather or dried flowers, where maintaining the integrity of the product is essential. 8/17/2023 9

10. DEHYDRATION TECHNIQUES Solar Dehydration  Osmotic Dehydration Vacuum Dehydration Spray Dehydration Freeze Dehydration (Freeze-Drying) Microwave Dehydration etc…. 8/17/2023 10

11. PRICIPLE OF DRYING AND DEHYDRATION Drying is the process of moisture removal from the product. Since foods are hydroscopic material which can either absorb or desorb moisture from the air or its surroundings depending on the difference in vapour pressure moisture transferred from a higher vapour pressure, to the lower one. 8/17/2023 11

12. IMPORTANCE OF DRYING & DEHYDRATION Minimizes microbial spoilage. Continuous supply of product throughout the year. Better quality products. Make products available during off season. Minimum cost for packaging, handling and transportation. Improved milling and mixing. 8/17/2023 12

13. Drying Drying mainly removes moisture from a solid, semi-solid or a liquid food product It is done using controlled conditions Losses of fruit quality Time consuming Cheapest method Eg : Dried bens and Peas, Raisins, Dates, Apricots Dehydration Dehydration removes water from a water containing compound It is carried under controlled conditions and sophisticated equipment Less or minimised Less time Expensive method Eg : Powdered lemon, Apple chips 8/17/2023 13

14. REFERENCE https://www.horticultureguruji.in/drying-and-dehydration/#:~:text=Drying%20generally%20refers%20to%20the,%2C%20humidity%2C%20and%20airflow ). http://ecoursesonline.iasri.res.in/mod/page/view.php?id=19470 https://www.sciencedirect.com/topics/food-science/food-dehydration Code and Title of the Paper: F04PF Principles of Food Processing Code and Title of the Module: F04PF17 Principles of drying and dehydration Name of the Content Writer: Dr. P. Suganya 8/17/2023 14

15. THANK YOU 8/17/2023 15