Nutrition & Food Science · 1975 · 234 citations · 0 references
NutritionShelf LifeAgricultural EconomicsFood PreservationFood StorageFood ChemistryIntermediate Moisture FoodsFood SciencesPublic HealthFood TechnologyHealth SciencesNutrition Food StorageWater QualityLong Storage LifeFood QualityFood SafetyFood SpoilageFresh FoodsEnvironmental EngineeringQuality Deterioration
Fresh foods which contain a high proportion of water have a limited shelf life and spoil quickly. Dehydrated foods containing a very low percentage of water have a long storage life and if kept in good storage conditions do not spoil easily. Dehydration of foods consumes a lot of valuable energy, dried foods need reconstituting and there are problems with the use and acceptance of dried foods.