Drying and freezing are common food preservation techniques. Foods are dehydrated or frozen the available water and extend shelf life.
The control of water level in foods is an important aspect of food quality as water content affects the shelf life of food.
For example, foods may be more desirable either crispy or dry. Freezing and drying are common food preservation processes that are used to extend the shelf life of foods because they render water unavailable or pathogenic or spoilage bacteria.
If the water in foods is frozen quickly, there is less damage to the food at the cellular level.Preservatives may be added to a formulation to prevent mold or yeast growth. Humectants which have an affinity for water are added to retain moisture in foods.
Water in Food Preservation and Shelf Life
