IMPFT120K Principles of dehydration processes in food
Overview
This standard is about the principles of dehydration processes in food.
This standard is for you if you require a broad understanding of dehydration of food. You need to understand the effects of dehydration on foods and how water activity is measured. You need to know a range of drying processes and the food materials best suited to the process.
Knowledge and understanding
You need to know and understand:
1 what physical effects dehydration has in foods; water loss, weight and bulk reduction, the concentration of solutes in specific areas, case hardening
2 what the effect of dehydration is on microbial growth and reproduction
3 what the term Water Activity (aw) in food means, and which types of organisms grow at particular aw ranges
4 how osmotic effects can reduce aw in foods like jams and salted foods
5 why water which is chemically bound cannot be easily removed from foods
6 what the nutritional and quality effects of dehydration are including vitamin degradation, acceleration of oxidative rancidity, changes in shape, colour, texture
7 why blanching may be necessary in certain products prior to dehydration; enzymic reactions, non-enzymic reactions (Maillard)
8 how the sun-drying process is carried out, its characteristics and equipment used
9 how warm-air driers dehydrate foods; kiln driers, tunnel driers, fluidised bed driers, their characteristics and equipment used
10 how roller or drum driers and spray driers dehydrate liquid foods, their characteristics and equipment used
11 how freeze drying and accelerated freeze drying processes work, their characteristics and equipment used
12 the economics and food advantages of dehydration methods in the market success of convenience foods
Keywords Food; Dehydration; Drying; Technology; Water
IMPFT120K Principles of dehydration processes in food
Overview
This standard is about the principles of dehydration processes in food.
This standard is for you if you require a broad understanding of dehydration of food. You need to understand the effects of dehydration on foods and how water activity is measured. You need to know a range of drying processes and the food materials best suited to the process.
Knowledge and understanding
You need to know and understand:
1 what physical effects dehydration has in foods; water loss, weight and bulk reduction, the concentration of solutes in specific areas, case hardening
2 what the effect of dehydration is on microbial growth and reproduction
3 what the term Water Activity (aw) in food means, and which types of organisms grow at particular aw ranges
4 how osmotic effects can reduce aw in foods like jams and salted foods
5 why water which is chemically bound cannot be easily removed from foods
6 what the nutritional and quality effects of dehydration are including vitamin degradation, acceleration of oxidative rancidity, changes in shape, colour, texture
7 why blanching may be necessary in certain products prior to dehydration; enzymic reactions, non-enzymic reactions (Maillard)
8 how the sun-drying process is carried out, its characteristics and equipment used
9 how warm-air driers dehydrate foods; kiln driers, tunnel driers, fluidised bed driers, their characteristics and equipment used
10 how roller or drum driers and spray driers dehydrate liquid foods, their characteristics and equipment used
11 how freeze drying and accelerated freeze drying processes work, their characteristics and equipment used
12 the economics and food advantages of dehydration methods in the market success of convenience foods
Keywords Food; Dehydration; Drying; Technology; Water