Food Dehydration

Measurement of Structural Changes to a Food Material during Dehydration

Rates of dehydration/rehydration are important quality parameters for dried products. Theoretically, if there are no adverse effects on the integrity of the tissue structure, it should absorb water to the same moisture content of the initial product before drying.The purpose of this work is to semiautomate the process of detection of cell structure boundaries as a food is dehydrated and rehydra...

Numerical Analysis of an Ultrasonic Technology for Food Dehydration Process Intensification

Industrial processes assisted by highpower ultrasound have become an attractive field for industries because of its sustainability (low energy consumption, non-pollutant processes) and efficiency. Among these processes we can find food dehydration aided by ultrasound, based on the proper exploitation of the non-linear effects associated to finite-amplitude-wave propagation that are able to enha...

Evidence that appetitive responses for dehydration and food-deprivation are learned.

Rats do not seek water when cellularly dehydrated until they are about 4 weeks of age. This lack of appetitive 'seeking' behavior in young rats differs from their precocious ingestive responses such as an increased intake of solutions infused into their mouths when they are dehydrated as young as 2 days of age. Using video analysis of appetitive behavior in a structured environment, we document...

Convective Solar Dryer with a Wood Waste Backup Heater for Dehydration of Food

Appropriate technology for the conversion of solar radiation to thermal energy is vital for food dehydration. Commercial producers of dried foods need reliable drying technologies for continuity technologies for continuity of production. However, solar radiation is not available whenever it is needed to drying. This limitation discourages many of these producers from investing in solar technolo...

Catalytic dehydration of alcohols