Nutrient losses during drying and storage of dehydrated foods

TLDR

Nutrient loss during food processing and storage, especially dehydration, is a key quality issue complicated by time‑temperature‑moisture gradients and moisture changes during storage. The review aims to summarize kinetic data on nutrient losses to predict processing losses and shelf life of dehydrated foods. It compiles kinetic data to model nutrient loss during dehydration and storage. The review highlights critical research gaps in understanding nutrient loss kinetics.

Abstract

The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor. With respect to dehydration, problems exist in interpreting or predicting losses due to the time‐temperature‐moisture gradient existing during the process. During storage, moisture may also change. This review summarizes the kinetic data available on nutrient losses and shows how they may be used to predict processing losses as well as shelf life of dehydrated foods. The areas where important research must be carried out are emphasized.