Description
Controlled-humidity dehydration removes water from foods while maintaining a water activity below 0.6, preserving safety and extending shelf life.
Technical
During dehydration, water molecules are removed by diffusion and evaporation, lowering the product’s water activity (a_w). The process halts enzymatic reactions and microbial growth once a_w falls below 0.6, while the concentration of sugars, organic acids, and volatile flavor compounds increases, enhancing taste and aroma.
Science
Primary Reaction
Water removal (dehydration)
Sensory Profile
Aroma ()
sweetfruitycaramelizednuttydriedconcentratedearthy
Origin & History
Civilization
Mediterranean, Middle Eastern, Asian peoples