COURSE CODE: AFAE 3219

Module 12

Dec 3-9, 2021 | 1st Semester, S.Y. 2010-2022

Introduction
This module will cover the knowledge and skills required to process food by
drying and dehydration. The method of preserving the product using
drying and dehydration process will be discussed, as well as the
packaging and storing of dried and dehydrated items.
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Intended Learning Outcomes

 Define Dehydration
 Demonstrate the process on packaging and storing Dry Food

PROCESS FOOD BY DRYING AND DEHYDRATION

Drying and dehydration are methods of food preservation that
involve the removal of moisture content from food. These methods prevent
the growth of bacteria, yeasts, and mold.
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DRYING AND DEHYDRATION TECHNIQUES

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PACKAGING AND STORING DRY FOOD SAFELY

Storage Facilities for Dried and Dehydrated Products

Dried products should be stored in a cool, dry place. When stored

properly, dried foods can last for 4 months to 1 year. The temperature
should be between 16 to 27 degrees C.
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Packaging Materials and Equipment for Dried and

Dehydrated Products
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Labelling
Food labels communicate the ingredients and manufacture details of the
product as well as catch the attention of the consumer. Under
the Philippine Consumer Act (Republic Act No. 7394), labels must contain
the following:

Manufacturer's Name

Manufacture
and Expiry
Date

Ingredients
 Packaging Dried and Dehydrated Products

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Place the dried mangoes inside the polyethylene bag.

Make sure the sealer is plugged.

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Turn on the power switch.

Turn on the knob to set the seal time based on the thickness
of your bag.

Push down the sealing pressure bar to seal.

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Wait two more seconds after the LED light goes off and
release the sealing bar.
 References

 https://e-tesda.gov.ph/mod/book/view.php?id=380
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