Conclusion
Water and food preservation

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)...

Processing...