Quality of Dried Foods and Deteriorative Reactions during Drying

Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms, this requires the development of operations that minimize the adverse effects of processing. The effect of food processing on finished product quality ultimately determines the usefulness and commercial viability of that unit process operation. In the particular case of food drying this indicates that loss of volatiles and flavours, changes in colour and texture, and a decrease in nutritional value. Furthermore, residual enzyme activity and microbial activity in dried foods are essential parameters that effect product quality and shelf life.