Summary of presentation- Title- Dehydration of Foods- An Overview

Dr Sandhya started with the details involved in the basics of dehydration and the present scenario involved in regards to the dehydrated foods in markets. Normal drying curve was explained in brief with a video PowerPoint presentation which was very useful in memorizing the concepts of dehydration. She then took over to explain the various types of driers that are more frequently used in laboratories and also commercial fields. Cost effective and efficiency were the key points to be considered while selecting the drier for any commercial or laboratory usage.

She has explained in brief with respect to the BBC graduates how the driers are selected, mechanism of the drier working, structure and principle involved. She also focused to show the photographs that are clicked during live processing done in research laboratories.

Then effects involved in the foods during this dehydration process were explained. changes are common to notice when food are being exposed at such high temperatures. So in order to minimalize the damage to be caused certain precautionary measures are also discussed by the speaker. She winded up the session with a brief sum-up of all the slides she has presented.