Dehydrated Vegetables: The Process and How They Have Evolved Over the Years
Dehydration techniques have changed and improved over the years. Old methods succeeded in only separating 30% moisture from products and storage of these products was poor and of low quality.
With advanced dehydration methods, moisture levels have been reduced to 2% to 3%, and storage life has been increased to several years.
Dried vegetable are available in various forms and mostly all vegetables are available dehydrated, including green beans, broccoli, cabbage ,carrots, celery, sweet corn, mushrooms, onions, sweet and garden peas.
There are two commonly used dehydration procedures, freeze dried food and air dried. Freeze dried food is placed in a refrigerated vacuum where ice disappears in the form of water vapor and CELL structure remains intact,
Generally, Freeze Dried vegetables are air dried where the moisture from the vegetables is removed using heat.