Incidencia de los métodos tradicionales y nuevas tendencias de deshidratación de alimentos en la vida útil e integridad nutricional.

Abstract

Dehydration methods have been the most used by mankind for the preservation of fruits and vegetables, over time it has evolved with technology and its purpose is to remove as much water as possible in the food, thus allowing the increase of its shelf life and preserving the nutritional compounds of the food, creating a safe and quality product. This descriptive research work aims to analyze the impact of traditional methods and new trends in food dehydration in prolonging shelf life and nutritional integrity to obtain quality products through literature review, information was collected from several articles from scientific bases of the last 5 years, during the comparison of food dehydration methods was evidenced according to the data presented by several researchers that there are differences in moisture, brix, acidity, water activity, even in organoleptic aspects such as color, flavor, odor and texture. It is concluded by means of the bibliographic review that the methods with more advantages for the food are the new tendencies for not denaturing the nutrients, diminishing the time of process, in spite of their high economic value. It is based that, by using traditional methods and new trends in a single use, this fusion of methods gives good advantages to the food, reducing 70% of the process, and allows better preservation of its organoleptic and nutritional characteristics.