Nutrient losses during drying and storage of dehydrated foods

Abstract

The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor. With respect to dehydration, problems exist in interpreting or predicting losses due to the time‐temperature‐moisture gradient existing during the process. During storage, moisture may also change. This review summarizes the kinetic data available on nutrient losses and shows how they may be used to predict processing losses as well as shelf life of dehydrated foods. The areas where important research must be carried out are emphasized.