STORAGE STABILITY OF DEHYDRATED FOOD EVALUATION OF LITERATURE DATA

Literature data on storage stability of dehydrated foods were compiled and critically evaluated. Stability of nine different groups of dehydrated products is reported in terms of time required to produce earliest quality defects, and in terms of specific quality measurements at time of failure, where these were available. Methods of drying, storage and pretreatment are also reported for each product. The paper also discusses the contribution of various factors to stability of dehydrated foods, as well as research needs in this area.