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Food Dehydration:
Food Dehydration is believed to be the one of the oldest food preservation processes; Humans have dehydrated food for much of recorded history; archeologists have found foods that were believed to be dehydrated over 4,000 years ago. Dehydration removes moisture, the environment where microorganisms thrive. Lack of moisture slows the growth of bacteria, yeasts and molds and the enzymatic reactions within food. The removal of water delays spoilage to give food a longer shelf life without destroying much of its nutritional value. Dehydrating reduces the moisture in food and is an alternative to canning and freezing foods in an effort to preserve them for later use. Drying creates a number of convenience and health-related benefits for individuals as well as for food manufacturers and pharmaceutical companies. 

How “Dehydration” is done
The food is usually blanched, which means it is boiled briefly, usually in salt water, and then placed into iced water to stop the cooking process. Blanching stops enzyme action in the food and destroys microorganisms that cause spoilage. From this point, the water is evaporated out of the foods using one of several methods, such as drying with the use of commercial dehydrator, sunlight or a household oven. Sulfite treatment may help prevent some vitamin loss.

Convenience and Shelf Life 
Dehydrated Foods can be stored easily. Dried foods are light weight. Dehydration reduces the weight and volume of most foods. This is an important consideration for manufacturers, and other long-distance users. In addition, this makes shipping less expensive for food makers. They do not take up the same amount of space required by foods that are canned or frozen. Convenience is another advantage of dehydrated foods; dehydrated foods, especially potatoes, onion, garlic is a major ingredient in Frozen foods, Bakery Products and Snacks. Dehydrated Foods can be stored up to a year.

Food Safety
Dehydrated foods don't carry the risk of botulism contamination that wet canned foods do; dehydrated foods don't require refrigeration. This means they represent savings in terms of energy costs as well. Dehydrated foods don't spoil. When foods are sufficiently dehydrated, dangerous microorganisms cannot grow on them. This means molds, yeast and bacteria, which need water to grow, won't be a problem on dehydrated food.

Dehydrating fruits and vegetables maintains much of its nutritional value while decreasing storage space and weight and allows it to eat seasonal produce all year long. Dehydrated food is essentially raw food. That means it retains all its enzymes, vitamins, minerals and general nutritional value that would be lost or damaged by cooking. The nutritional value of foods is affected to some extent by dehydration. Most vitamins and minerals remain intact during the dehydration process. Heat and air, however, destroy vitamin C. Air exposure also destroys vitamin A. Sulfur, when used in the dehydration process, protects vitamins A and C. Fruits and vegetables lose minimal amounts of minerals during the dehydration process.

INSTA Food Industries (Pvt) Ltd ( Reg No. 0076905).
An ISO 9001:2008 and HACCP Certified Company. Registered with Punjab Food Authority.

Allah Hoo Industrial Estate, KH#285,KH#510, Had Bast Thay Panju, Allah Hoo Bridge, Rohi Nala Road,
Near New Fruits & Vegetable Market, 1 Km Gajjumata Metro Stop, Lahore Pakistan

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