Dehydration

Dehydration refers to the nearly complete removal of water from foods to a level of less than 5%. Although there are many types of driers, spray driers are the most widely used type of air convection drier. It turns out more tonnage of dehydrated products than all other types of driers combined. It is limited to food that can be atomized, i.e. liquids, low viscosity pastes, and purees. Drying takes place within a matter of seconds at temperatures approximately 200° C. Evaporative cooling maintains low product temperatures, however, prompt removal of the product is still necessary.