5. Conclusion
A global survey estimates that 30% of foodstuffs are unfit for consumption due to microbiological and/or biochemical spoilage. This observation highlights the need to strengthen food postponement techniques on a global scale.
Water is a major constituent of foodstuffs, promoting microbial and biochemical deterioration. Its role remains complex, as water combines a number of physical properties (polar molecule, plasticizer, etc.). Dehydration is a possible response, but the industrialist has to make compromises:
reduce the cost of unit operations to stabilize feed (drying);
preserve the nutritional and organoleptic qualities of the food ;
control food preservation (storage conditions, packaging, logistics)...
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