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by dehydration and concentration of food? Marmalade

drying has been, since ancient times, a means of food preservation. The water removed during this drying, dehydration or concentration, can be eliminated from food by the simple environmental conditions or a variety of controlled processes of dehydration in undergoing different techniques used means such as heat, air, cold, and osmosis.

Sun drying can remove water to levels of 15%, which is sufficient in some cases. For this system requires a large enough space and food in the sun are susceptible to contamination and losses due to dust, insects, rodents and other factors.

For the foregoing reasons sun drying evolved to do in indoor areas where conditions could be controlled more efficiently. Today the term dehydration Food refers to artificial drying under control. This removal of water may be almost complete and full intended to prevent changes in the food, in order to achieve then, during the reconstruction, to obtain the most similar products to food originated. Residual moisture levels reach values \u200b\u200breach 1 to 5% depending on the product. Usually the quality achieved in the dehydration is proportional to the cost of processing applications, there are exceptions.

called processes of evaporation and concentration have purpose of removing only a portion of water from the food, maybe one or two-thirds, as in the preparation of syrup, evaporated milk and tomato paste.

addition to the purposes of conservation, dehydration is performed to reduce the weight and volume of food. The weight can decrease 8 times its original weight. This is obviously the cost savings in transport and packaging.

An example of dehydration where only water is removed in order to maintain the characteristics aroma and flavor of the product is the production of instant coffee.

Other techniques in which heat is used during the removal of water. There looks to be as fast as possible, which is accomplished by taking into account the following variables:

• Area Exposed: The longer the food is divided, to a certain limit, the more likely it is for heat to penetrate and dehydrate.
• Temperature: The higher the temperature difference between heat transfer through the food the higher the output rate of moisture. Airspeed
• . Humidity
• . Barometer

dehydration usually causes physical, chemical and sensory changes in foods. Among the physical changes are shrinking, hardening and thermoplastics. Chemical changes contribute to the final quality of both products dehydrated reconstituted equivalents, in respect to color, flavor, texture, viscosity, speed of reconstitution, nutritional value and storage stability. Often these changes occur only in certain products, but some of the main place in almost all foods subject to dehydration, and the degree in which they occur depends on the composition of the food and the severity of the drying method.

browning reactions may be due to enzymatic oxidation, so it is recommended inactivated by pasteurization or blanching treatments. The blackout also

may be due to enzymatic reactions. These are accelerated when food is exposed to high temperatures and the food is high concentration of reactive groups and drying reaches levels of 15 to 20%. When levels exceed 2% dehydration and changes in color are less intense.

Another consequence of the dehydration of foods is the difficulty in rehydration. The causes are physical and chemical origin, taking into account some shrinkage and distortion of cells and capillaries and other denaturation of proteins caused by heat and salt concentration. Under these conditions these proteins from the cell walls can not so easily absorb water again, losing turgor and altering the texture that characterizes a particular food.

partial loss of volatile components and flavor is another effect of dehydration. Why some methods used to catch and condense the vapor produced in the dryer and return them to the dried product. Other techniques used to add scents and flavors derived from other sources, or adding rubber or other compounds that reduce the loss of flavor and aroma.

analyzed factors are taken into account when you are designing a food dehydration equipment. Everything should aim to achieve maximum drying rate, with minimal damage to the food at lower cost. For this to work across academic disciplines to achieve optimal results.

The critical point is that the biological material that is food is never completely homogeneous and tends to behave differently due to different initial composition, quantity and characteristics of water contained, the shrink patterns, migration of solutes and most importantly, that change their properties during the drying operation. For all the above is final combine good processing conditions, proper equipment and experience with the products to be dehydrated.

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The jam is a sugar-preserved fruit accidentally discovered in Scotland by a woman from Motherwell with a lot of oranges past in the eighteenth century. The technique of cooking sugar cane fruit of the English explorers sent from America. Although the Greeks baked quinces in honey, as reflected in the Roman cookbook of Apicius.

Although the proportion of fruit and sugar varies depending on the type of jam, the point of ripening fruit and other factors, the usual starting point is to be in proportion 1 to 1 in weight. When the mixture reaches 104 º C, acid and pectin in the fruit react with the sugar making it cools the mixture is solid. To form the jam is important that the fruit contains pectin. Some fruits that contain pectin are: apples, citrus, and many berries, except strawberries and blackberries, for example. To produce these fruits jam pectin adds pure industry, but the method was to add another home with plenty of fruit pectin to two percent (apple or lemon juice, for example).