Introduction  
  What is food?  
  What happens to the food we eat?  
Our nutrient needs  
  Energy balance  
  Nutritional status  
  Laws & labels  
  Additives & colours  
  Toxicity in food  
  Processing food
  Stability of food nutrients  
  Storage life of foods  
  Food- associated health problems  

- Processing Food -

Dehydration

Dehydration or the drying of foods is a method of preservation. With the exceptions of vitamin C and provitamin A, the nutrient losses that occur in drying are not large.

Further losses can occur depending on how the dried food is further processed. If the food is eaten in the dried form, such as dried apricots, then the food is a concentrated source of many nutrients, including dietary fibre (see specific foods in the Food Charts).

If the food is left in water to rehydrate, or is boiled, then there will be the additional normal cooking losses.

 

 

Food Facts
- Processing can affect food nutrient content
- Use of fertilizers
- Milling
- Controlled atm. storage
- Cutting, triming, etc
- Blanching
- Cooking
- Freezing
Dehydration
- Canning
- Pasteurization
- Toasting
- Sprouting
Figures:
31: How to minimize nutrient losses during cooking
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