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Volume 75, Issue 3
1 March 1975
Nutrition & Food Science Cover Image for Volume 75, Issue 3
Review Article| March 01 1975

INTERMEDIATE MOISTURE FOODS

D.J. Cook
D.J. Cook
Head of the Home Food Storage and Preservation Section, Long Ashton Research Station
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1975
Nutrition & Food Science (1975) 75 (3): 20–21.
https://doi.org/10.1108/eb058630

Fresh foods which contain a high proportion of water have a limited shelf life and spoil quickly. Dehydrated foods containing a very low percentage of water have a long storage life and if kept in good storage conditions do not spoil easily. Dehydration of foods consumes a lot of valuable energy, dried foods need reconstituting and there are problems with the use and acceptance of dried foods.

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© MCB UP Limited
1975
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