Abstract:
The principle of preservation by
dehydration process is to remove the
moisture content of a material to a level
where micro-organism may not be able
to grow and spoil it. Dehydration of
vegetables by sun-drying is the oldest
known method. Now modern
techniques have been developed for
dehydration of vegetables. In this
process, the dehydrated product has better
flavour, colour, aroma, rehydration,
acceptability, etc. in comparison to sundried
dehydrated products.
There are some dehydrated
vegetables as cabbage, carrot, green
chilli, bitter gourd, cucumber, etc. The
dehydrated vegetables are used to
manufacture instant vegetable noodles,
soups, snacks and fast food. Dehydrated
onion is used as condiment and
flavouring agent in manufacturing of
tomato ketchups, sauces, salad, pickles,
chutneys, meat sausages, masala bread
and buns, breakfast foods, etc.
