DRYING AND DEHYDRATION OF FRUITS AND VEGETABLES

Discussant: Ms. Princess Mhay T. Ronquillo, LPT

MAED TLE

Drying refers to the

method of removing
moisture content from food
to a level at which food
spoilage and the activities
of food toxic micro-
organisms are inhibited.
Open sun drying is
probably the oldest method
of food preservation used
for agricultural crops including food grains, oilseeds as well as fruits and vegetables.
Most fruits and vegetables contain sufficient moisture for the activities of enzymes and
drying is necessary to reduce the activity of micro-organisms and water. Therefore,
reduction of water activity of a food is the main principle of preservation by drying.

Two commonly used terms for dry foods are low-moisture

foods and intermediate-moisture foods (IMF). During
drying, fruits and vegetables are sliced either whole into a single
layer, or after primary treatment are spread on trays that are
placed inside a dehydrator or in the open sun to dry. In
mechanical dehydrators, the initial temperature is usually kept at
43°C, which is then gradually raised to 60-66°C for vegetables
and 66-71°C for fruits.

* Dry foods or low-moisture foods typically contain no more

than 25% moisture and have a water activity (aw) in the range of 0 to 0.6.
* Intermediate Moisture food (IMF) on the other hand contains 15 – 50% moisture with a
water activity (aw) of 0.6 to 0.85.
* Open sun drying is probably the oldest method of food preservation used for
agricultural crops including food grains, oilseeds as well as fruits and vegetables.

Advantages of Drying

1. Helps in food preservation by reducing water activities.

2. Reduction in weight and volume of food (weight or volume of the dried product is
reduced by 4 to 10 times its initial fresh weight/volume).
3. The reduction in bulk leads to a reduction in space requirement and hence reduces the
cost of packaging, storage, and transportation.
4. Drying is the cheapest and simplest method of preservation as compared to other
methods.
5. Dried foods diversify the diet and provide consumers with convenient foods to eat.
6. Nutrient content per unit weight of the dry product is very high.
Difference between drying and dehydration

Drying and dehydration are related terms and are used interchangeably to describe the
unit tasks involved in the removal of water by evaporation or sublimation. Drying
generally refers to the method of removing moisture from food under natural conditions
such as sunlight and wind, such as open sun drying, shade drying, etc. Whereas,
dehydration refers to the process of removing moisture by artificial heat under controlled
conditions (temperature, humidity, and airflow).

Drying mechanism
Drying or dehydration involves the removal of water from food by heating. When hot air
is passed over wet food, the air expands through a boundary film of water vapor
surrounding the food and is carried away by air. A water vapor pressure gradient is
established from the moist interior of the food to the dry air, which provides the driving
force for the removal of water from the food. The boundary film acts as a barrier to both
heat transfer and water vapor removal during drying. The moving air velocity determines
the thickness of the boundary film. The water vapor leaves the surface of the food and
increases the humidity of the surrounding air, thereby decreasing the water vapor pressure
gradient, thereby reducing the drying rate. Therefore, the moving air must be fast to
reduce the thickness of the boundary film and achieve a faster drying rate. Therefore, the
parameters that are taken into account for drying moist horticultural products are
moderately high dry bulb temperature, low relative humidity, and high air velocity.

Drying Curve

For each product, there is a representative curve that describes the drying characteristics
at a specific temperature, velocity, and pressure conditions for that product. This curve is
known as the drying curve for a specific product. Drying occurs in three distinct periods
or stages namely the first stage or initial period, the second stage or steady rate period,
and the third stage or falling rate period.
Advantages of Dehydration Over Open Sun Drying:
1. Dehydration is more rapid, controlled, and efficient than sun drying in the open.
2. Dehydration requires less space (floor area) than sun drying.
3. Dehydration is more hygienic than drying in the open sun.
4. Dehydration is not dependent on weather conditions whereas drying is not possible in
cloudy weather or during rains.
5. Uniform drying temperature keeps the colour of the dehydrated product uniform.

Factors affecting Dehydration

The important factors affecting the drying rate are:

1. The initial moisture content of raw material
2. Composition of raw materials
3. Initial load of food placed in the drier
4. The size, shape, and arrangement of the raw material stack
5. Temperature, relative humidity, and velocity of air used for drying
6. Rate of heat transfer to the surface of the food
7. Pre-treatment of raw materials before drying (peeling, blanching, sulfuring, etc.)

Things to keep in mind during the drying process

Control of air temperature and its circulation in the system is important during the drying
process. If the temperature is too low and the humidity is too high, the food will dry out
more slowly and microbial growth can occur. Conversely, if the temperature is too high
initially, a hard shell will develop on the surface of the food which will prevent the
removal of moisture from the interior of the fruit and the moisture will be trapped inside
the food material. This condition is known as case hardening. In addition, temperatures
that are too high at the end of the drying period tend to scorch the food. It is
recommended to keep the temperature between 49°C to 60°C for drying fruits and
vegetables. Temperatures up to 65°C can be used initially but should be reduced as soon
as the food begins to dry out. Whereas, during the last hour of the drying period, the
temperature should not exceed 55°C.

Drying Process
Drying fruits and vegetables generally includes three stages: pre-drying treatment, drying
and post-drying handling, packaging, and storage.

1. Pre-drying treatment Fruits and vegetables are selected and sorted according to size,
maturity, and soundness. They are then washed under running water to remove dust, dirt,
insects, mold spores, plant parts, soil, debris, and other materials. Depending on the type
and quantity of product to be dried, any peeling method may be selected such as hand
peeling, steam, hot water, lye peeling, or abrasive peeling. Fruits such as grapes, plums,
and apricots are immersed in boiling caustic soda (0.5% NaOH) for a few seconds and
immediately placed in cold water to remove the waxy layer (grape, plum), pubescence
(apricot, peach). After peeling and washing, fruits and vegetables are cut to the desired
size and thickness as this affects the drying rate.

2. Blanching
Generally, all vegetables are whole or pieces after preliminary preparation and are boiled
in boiling water or by steam for a pre-determined period of time, followed by immediate
cooling to inactivate enzymatic activity before drying.

3. Sulphuring/Sulphiting
Most fruits are treated with sulphur dioxide by placing them in a closed chamber in
which sulphur (3 g / kg of fruit) is burned so that the fruits can absorb SO2 fumes. The
process is called sulphuring or sulphur fumigation. Sulphiting, on the other hand, refers to
the immersion of prepared fruits or vegetables in a solution of potassium meta-by-
sulphite to serve the same purpose as sulphiting. Sulphuring helps preserve color,
prevents browning, and reduces the destruction of carotene and ascorbic acid, in addition
to preventing spoilage of the dried product.
1. Dehydrated Fruit Chips
Dehydrated fruit chips are a fantastic
snack, perfect for kids and adults
alike. They're a great way to
preserve excess fruit and create a
healthy, on-the-go snack.

Recipe:
- Choose your favorite fruits (apples, bananas, strawberries).
- Slice the fruits thinly and evenly.
- Arrange slices on dehydrator trays.
- Dehydrate at 135°F (57°C) for 6-12 hours, depending on the fruit's water content.
- Store in an airtight container for up to a few months.

2. Dehydrated Veggie Crisps

Veggie crisps are a wonderful
alternative to regular potato chips.
They're packed with nutrients and are
a fun way to introduce more veggies
into your diet.

Recipe:
- Select vegetables like sweet potatoes, beets, carrots, or zucchinis.
- Slice thinly using a mandoline slicer.
- Lightly coat with olive oil and seasoning (salt, pepper, paprika, etc.).
- Dehydrate at 125°F (52°C) for 6-10 hours until crisp.
- Enjoy as a crunchy snack!

3. Beef Jerky
Beef jerky is a timeless favorite—a flavorful,
protein-packed snack that's perfect for camping
trips, road journeys, or just when you need a
savory treat.

Recipe:
- Choose lean beef (top round or flank steak) and slice it thinly against the grain.
- Marinate in a mixture of soy sauce, Worcestershire sauce, garlic powder, onion powder,
black pepper, and brown sugar for at least 4 hours or overnight.
- Arrange on dehydrator trays and dehydrate at 160°F (71°C) for 4-6 hours until dry and
leathery.
- Store in an airtight container for several weeks.

4. Dehydrated Tomato Slices

Dehydrated tomato slices are a
versatile ingredient. They can
be used in various dishes like
salads, sandwiches, pasta, or
even as a standalone snack.

Recipe:
- Choose ripe tomatoes and slice them into rounds.
- Place on dehydrator trays.
- Sprinkle with salt, pepper, and herbs (optional).
- Dehydrate at 125°F (52°C) for 8-12 hours until fully dried.
- Store in a jar with olive oil or vacuum-sealed bags for long-term preservation.
5. Dehydrated Herbs
Preserving herbs through dehydration
locks in their flavors, ensuring you have a
stash of aromatic ingredients for cooking
throughout the year.

Recipe:
- Harvest fresh herbs from your garden
(basil, oregano, thyme, etc.).
- Wash and thoroughly dry the herbs.
- Remove leaves from stems and spread them on dehydrator trays.
- Dehydrate at 95°F (35°C) for 1-4 hours until crispy.
- Crush or grind dried herbs and store in airtight containers.

These dehydrated food recipes offer a mix of sweet, savory, and versatile options that can
be enjoyed as snacks or used as ingredients in various dishes.

REFERENCES:

(1) Guruji, H. (2022, December 14). Drying and dehydration. HORTICULTURE

GURUJI. https://www.horticultureguruji.in/drying-and-dehydration/?

fbclid=IwAR2pm2nSXHBOMTbH5xSuLSiqlIgbyVr-f0xEBxU7pLl_WNZw--

LQPARx6FE#:~:text=Drying%20generally%20refers%20to%20the,%2C

%20humidity%2C%20and%20airflow
(2) Food Technology-I: Lesson 11. DRYING: PRINCIPLE, METHODS AND

APPLICATIONS. (n.d.). http://ecoursesonline.iasri.res.in/mod/resource/view.php?

id=147595&fbclid=IwAR1Hagvlcp4XNfJdxguoUyD1r0fYONOKaMbMN1BFjA

iAnXK3YD1iTVPEQjE

(3) Food drying& Dehydration – Principles of the food processing & preservation.

(n.d.). https://ebooks.inflibnet.ac.in/ftp1/chapter/food-drying-dehydration/?

fbclid=IwAR2JDuvKKJzjmEFOYBAz6_NoQXZNhToiEqYYZQIKWlwoMC5X

8j3T7eLKpPo

(4) Riaz, S., Kabir, A., Haroon, A., Ali, A., & Manzoor, M. F. (2023). Food

dehydration Recent advances and approaches. In IntechOpen eBooks.

https://doi.org/10.5772/intechopen.108649

(5) Riaz, S., Kabir, A., Haroon, A., Ali, A., & Manzoor, M. F. (2023). Food

dehydration Recent advances and approaches. In IntechOpen eBooks.

https://doi.org/10.5772/intechopen.108649