DEHYDRATION OF

FRUITS AND
VEGETABLES
BYNISHITA JAIN
PASHMIN ANAND
PREETI BHOSALE
PRIYA KHARE
VIRENDRASINH KHANDARE
MSc. Biotech (I)

DEHYDRATION
Drying (dehydrating) food is one of the oldest and
easiest methods of food preservation.
Dehydration is the process of removing water or
moisture from a food product. Removing moisture
from foods makes them smaller and lighter.
Dehydrated foods are ideal for backpacking, hiking,
and camping because they weigh much less than
their non-dried counterparts and do not require
refrigeration.
Drying food is also a way of preserving seasonal
foods for later use.

Foods can be dried using three methods:

In the sun requires warm days of 85F or

higher, low humidity, and insect control;
recommended for dehydrating fruits only;
In the oven;
Using a food dehydrator electric
dehydrators take less time to dry foods and
are more cost efficient than an oven.

PROCESS OF
DEHYDRATION

FRESH FRUITS AND

VEGETABLES
CLEANING, WASHING
AND DISINFECTION
BLANCHING
COOLING IN TRAYS

SULPHITING

SUN FRYING/ SOLAR

DEHYDRATION/ OSMOTIC
DEHYDRATION
PACKAGING CANS, PLASTIC
BAGS

STORAGE

Nutritional value of dried foods

Nutritional changes occurring during drying include:
Calorie content: does not change, but is concentrated into a
smaller mass as moisture is removed.
Fibre: no change
Vitamin A: fairly well retained under controlled heat methods
Vitamin C: mostly destroyed.
Thiamin, riboflavin and niacin: some lost during blanching but
fairly good retention if water is used to rehydrate the
products.
Minerals: some may be lost during rehydration
Iron is not destroyed during the process of dehydration.

Significance of
Dehydration
Dehydrated vegetables and fruits preserve taste and quality for a
longer period of time.
They are available in the market throughout the year.
They are easy to use.
Due to their purified finished form, dehydrated products does not
contain any wastage.
Comparatively dehydrated product require lesser space and more
convenience for storage.
Dehydrated vegetables help in stabilizing the prices of seasonal
production.

Risks
Many fruits contain an enzyme (polyphenoloxidase) that darkens the
fruit flesh when the fruit is exposed to air. To prevent the fruits from
darkening when dried, the fruits are treated with sulfur compounds
known as sulfites. The sulfites- sulfur dioxide, sodium sulphites etc can
cause potentially serious allergic reactions in sensitive individuals.
Increase in local as well as international competition especially on cost
and supply chain patterns.
Adherence of strict quality & environment standards by importing
countries, resultantly increasing the production cost.
Natural calamities may result in lower crop.
Bargaining power of suppliers.
`

Demand
Dehydrated vegetables and fruits, processed in accordance with the
scientific methods and upto the global quality standards, have great
demand in the following spheres.
The demand for such products in international market is rising, due to
increase in global population.
In recent times change in the local demographic features have resulted
in a sizeable rise in demand of dehydrated products.
Quality, availability, presentation and price play an integral role in the
demand.
Busy life styles and rising trend of working couples have further
boosted the demand for dehydrated products.

Survey
Dorabji ;
Dehydrated Mushroom,
Dehydrated Tomato,
Dehydrated Chillies.

Reliance Fresh
No dehydrated products available.

Hypercity, Kumar Pacific Mall ;

No dehydrated products available.

D-Mart ;
No dehydrated products available.

Big Bazaar ;
No dehydrated products available.

References
1. Andress, E.C. and Harrison, J.A., Eds. 2006. So Easy to
Preserve, (Bulletin 989, 5th ed.). Cooperative Extension Service,
University of Georgia, Athens.
2. For additional information on drying fruits and vegetables,
contact the local Virginia Cooperative Extension office in your
area
3. Kendall, P. and Sofos, J. 2003. Leathers and Jerkies, (No.
9.311). Cooperative Extension Service, Colorado State University.
4. Publication adapted from Tim Roberts, Ruby Cox, 1999. Drying
Fruits and Vegetables.

5. Renee Boyer. 2008. Using Dehydration to Preserve Fruits,

Vegetables, and Meats.
6. www.regenerativelifeskills.com
7. www.healthysolutionsgroup.org
8. www.selfsufficientculture.com
9. www.theslowroasteditalian.com

THANKYOU