Dehydration of berries during storage

Abstract

Dehydration of the product is a key aspect to consider during the freezing process, as water loss affects the quality and weight of the product. That is why dehydration is one of the biggest problems facing manufacturers. This leads to lower yields and profitability, and this is one of the biggest problems that freezing solution providers have. The problem of dehydration can become even more acute when it comes to berries, as they contain from 85 to 92% water. Thus, it is important for food processors to understand exactly how the product is dehydrated, because only then will they be able to control the process and minimize the loss of profits without compromising product quality