Introduction :

Water is an essential molecule of life; without it, there is no life.. About 70% of earths surface is made up of water out of which only 1% is fresh water which can be used by humans for consumption.Thus that 1% of the world's water supply is a precious commodity necessary for our survival. Dehydration (lack of water) will kill us faster than starvation (lack of food). Since the plants and animals we eat also depend on water, lack of it could cause both dehydration and starvation. Water makes up 70-75% of the body weight of the average human being. A person can survive for up to 4 weeks without food but no longer than 3 days without water. Water performs many different functions inside the body as follows.

It forms the bulk of blood and tissue fluid and is therefore essential for transporting nutrients, hormones and waste products around the body. It helps control the delicate balances of concentrations within the cells. A mere 2% drop in our body's water supply can trigger signs of dehydration: fuzzy short-term memory, trouble with basic math, and difficulty focusing on smaller print, such as a computer screen. Energy synthesis in human body mainly depends on water. Water is needed to separate (by a process called hydrolysis) a phosphate group from adenosine triphosphate (ATP) or guanosine triphosphate (GTP) to get energy All biological reactions in our body is carried out with the help of water as a solvent.

Free water vs. Bound water:

Water is sometimes defined as "free", unbound", or available water" in a system. Free water: Water that can be extracted easily from foods by squeezing or cutting or pressing is known as free water. Bound water: Water that cannot be extracted easily is termed as bound water. Many food constituents can bind or hold onto water molecules, such that they cannot be removed easily and they do not behave like liquid water. A portion of the total water content present in a product is strongly bound to specific sites on the chemicals that comprise the product. These sites may include the hydroxyl groups of polysaccharides, the carbonyl and amino groups of proteins, and other polar

sites. Hydrogen bonds, ion-dipole bonds, and other strong chemical bonds tightly bound water. Some characteristics of bound water include: It is not free to act as a solvent for salts and sugars. It can be frozen only at very low temperatures (below freezing point of water). It exhibits essentially no vapor pressure. Its density is greater than that of free water.

Bound water has more structural bonding than liquid or free water; thus, it is unable to act as a solvent. As the vapor pressure is negligible, the molecules cannot escape as vapor; the molecules in bound water are more closely packed than in the liquid state, so the density is greater. An example of bound water is the water present in cacti or pine tree needlesthe water cannot be squeezed or pressed out; extreme desert heat or a winter freeze does not negatively affect bound water and the vegetation remains alive. Even upon dehydration, food contains bound water. Water molecules bind to polar groups or ionic sites on molecules such as starches, pectins, and proteins. Water closest to these molecules is held most firmly; the subsequent water layers are held less firmly and are less ordered, until finally the structure of free water prevails. Water also may be entrapped in foods such as pectin gels, fruits, vegetables, and so on. Entrapped water is immobilized in capillaries or cells, but if released during cutting or damage, it flows freely. Entrapped water has properties of free water and no properties of bound water.

Water Activity (aw):

Water is abundant in all living things and consequently is in almost all foods, unless steps have been taken to remove it. It is essential for life, even though it contributes no calories to the diet. Water also greatly affects the texture of foods, as can be seen when comparing grapes and raisins (dried grapes), or fresh and wilted lettuce. It gives crisp texture or turgor to fruits and vegetables and also affects perception of the tenderness of meat. For some food products, such as potato chips, salt, or sugar, lack of water is an important aspect of their quality and keeping water out of such foods is important to maintain quality. The availability of water to support the growth of microorganisms in foodstuffs is expressed by measurement of water activity (aw). It is a measure of how efficiently the water present can take part in a chemical (physical) reaction. If half the water is so tightly bound to a protein molecule that it could not take part in a hydrolysis reaction the overall water activity would be reduced. Water activity (aw) is defined as aw = p/po

where p and po are the partial pressures of water above the food and a pure solution under identical conditions respectively. As a solution or food becomes more concentrated, p decreases and aw falls from near the maximum value of 1.0 for pure water (in the absence of capillary or adsorptive forces). The aw is thus equivalent to the relative humidity of atmosphere in equilibrium with the solution, normally expressed as a percentage (ERH) ERH (%) = aw * 100 Water activity in food system can be decreased by substances that dissolve in water. Solutes decrease vapor pressure, so that fewer molecules go into the air above the solution or food. The atmosphere above such a food would have a lower relative humidity than air above pure water or a food with a high vapor pressure (low solids content). Sucrose appreciably decreases the water activity of food systems because its molecular size is relatively small. Dextrose and sodium chloride will reduce water activity even more because of their low molecular size.

Sorption Isotherms:
The food sorption isotherm describes the thermodynamic relationship between water activity and the equilibrium of the moisture content of a food product at constant temperature and pressure. The knowledge and understanding of sorption isotherms is highly important in food science and technology for the design and optimization of drying equipment, design of packages, predictions of quality, stability, shelf-life and for calculating moisture changes that may occur during storage. Several preservation processes have been developed in order to prolong the shelf-life of food products by lowering the availability of water to micro-organisms and inhibiting some chemical reactions. The typical shape of an isotherm reflects the way in which the water binds the system. Weaker water molecule interactions generate a greater water activity, thus, the product becomes more unstable. Water activity depends on the composition, temperature and physical state of the compounds.

Sorption isotherms can be generated from an adsorption process or a desorption process; the difference between these curves is defined as hysteresis, as it is shown in figure. Water adsorption by food products is a process in which water molecules progressively and reversibly mix together with food solids via chemisorption, physical adsorption, and multilayer condensation. An isotherm can be typically divided into three regions; the water in region A represents strongly bound water, and the enthalpy of vaporization is considerably higher than the one of pure water. The bound water includes structural water (H-bonded water) and monolayer water, which is sorbed by the hydrophilic and polar groups of food components (polysaccharides, proteins, etc.). Bound water is unfreezable and it is not available for chemical reactions or as a plasticizer. In region B, water molecules bind less firmly than in the first zone, they usually present in small capillaries. The vaporization enthalpy is slightly higher than the one of pure water. This class of constituent water can be looked upon as the continuous transition from bound to free water. The properties of water in region C are similar to those of the free water that is held in voids, large capillaries, crevices; and the water in this region loosely binds to food materials. Moreover, hysteresis is related to the nature and state of the components of food, reflecting their potential for structural and conformational rearrangements, which alters the accessibility of energetically favorable polar sites. The presence of capillaries in food results in considerable decrease in water activity.

Intermediate Moisture Food (IMF):

IMF products are foods with moisture content higher than that of dry foods and are edible without rehydration. Despite their higher moisture content, they are designed to

be shelf stable without needing refrigeration during distribution and storage. Thermal processing to the extent needed for canning is not required, although some IMF products may be pasteurized. IMFs have no precise definition based on water content or aw. Generally, their moisture content is in the range of 10% to 40% and aw is 0.60 to 0.90. The Committee for Intermediate-Moisture Foods at the National Center for Coordination of Research on Food and Nutrition (Centre National de Coordination des Etudes et Recherches sur la Nutrition et lAlimentation) in France introduced a comprehensive definition (Multon 1981): Intermediate-moisture foods are food products of soft texture, subjected to one or more technological treatments, consumable without further preparation and with a shelf stability of several months assured without thermal sterilization, nor freezing or refrigeration, but by an adequate adjustment of their formulation: Composition, pH, additives and mainly aw which must be approximately between 0.6 and 0.84 (measured at 25C). The characteristic properties of IMFs offer a number of advantages over conventional dry or high-moisture foods.IMF processing, as well as distribution, generally is substantially less energy intensive than drying, refrigeration, freezing, or canning. Additionally, IMF technology can potentially lead to a higher retention of nutrients and quality than that achieved with more vigorous processes, such as certain dehydration and thermal processing methods.

Water Activity Reduction:

The principal requirement for the production of an IMF is the reduction of aw in the product to an aw value in the IMF zone. Additionally, the method used should result in products that are organoleptically acceptable without any further preparation steps. This is usually achieved with the addition of humectants, materials that lower aw but also may impart a plastic texture and allow foods to retain their moist properties. In general, aw reduction by simple drying of the food results in a texture that is too dry for direct consumption. Thus, most vegetables and meats would have to be dried until their moisture content was below 15% to achieve an aw less than 0.85. At this moisture level, rehydration would be required before consumption. Therefore, the use of humectants is a fundamental and characteristic step in the production of IMFs, regardless of the specific manufacturing process applied. A number of hygroscopic chemical compounds have been used or can be considered for use by the food industry as humectants. An effective humectant would ideally provide the following properties: Show no toxicity

Exhibit adequate solubility in water Effectively lower the mole fraction of water, i.e., have a low molecular weight, possibly combined with ionic dissociation Show compatibility with the organoleptic characteristics, i.e., improve flavor or impart no flavor to IMF products Have low or no caloric value Reinforce dietetic image of the food by adding positive functional properties, e.g., act as a dietary fiber, a prebiotic or antioxidant component Have low cost

Ideal humectants would also exhibit synergism with other humectants. Most used or humectants can be classified in one of four general categories: (1) sugars, (2) Lowmolecular-weight polyols, (3) protein derivatives, and (4) mineral and organic salts.

Production of Intermediate-Moisture Food Products:

1. Partial drying can be used in the production of IMFs only if the starting materials

are naturally rich in humectants. This is the case with dried fruits (e.g., raisins, apricots, prunes, dates, apples, and figs) and syrups (e.g., maple syrup). The final aw of these products is in the range of 0.6 to 0.8.
2. Moist infusion, or osmotic dehydration, involves soaking solid food pieces in a

waterhumectants solution of lower aw. This technique has also been defined as dewatering impregnation soaking. The difference in osmolality forces water to diffuse out of the food into the solution. Simultaneously, the humectants diffuses into the food, usually more slowly than the water diffuses out. Salt or sugar solutions are usually employed. This is the method for the production of candied fruits. Also, novel meat and vegetable IMF products have been produced by infusion in solutions of salt, sugar, glycerol, or other humectants.
3. Dry infusion consists of first dehydrating solid food pieces and then soaking

them in a waterhumectants solution of the desired aw. This process is more energy intensive, but it results in high-quality products. It has been used extensively in the preparation of IMFs for the National Aeronautic and Space Administration (NASA) and the U.S. military. The latter is a major developer and user of IMF products.
4. The process of direct formulation involves weighing and direct mixing of food

ingredients, humectants, and additives, followed by cooking, extrusion, or other treatment, resulting in a finished product with desired aw. This method is fast and

energy efficient and offers great flexibility in formulation. It is used for both traditional IMF (e.g., confections, preserves) and novel IMF (e.g., pet foods, snacks) products.

DRYING:
Drying occurs by effecting vaporization of the liquid by supplying heat to the wet feedstock. Heat may be supplied by convection (direct dryers), by conduction (contact or indirect dryers). Drying is used to remove water from foods for two reasons: to prevent (or inhibit) microorganisms and hence preserve the food and to reduce the weight and bulk of food for cheaper transport and storage. When carried out correctly, the nutritional quality, colour, flavor and texture of rehydrated foods are slightly less than fresh food but, for most people, this has only minor nutritional significance as dried foods form one component in the diet. Drying methods and processes can be classified in several different ways: 1. It can be classified as batch, where the material is inserted into the drying equipment and drying proceeds for a given period of time, or as continuous, where the material is continuously added to the dryer and dried material continuously removed. 2. Drying processes can also be categorized according to the physical conditions used to add heat and remove water vapour: (a) in the first category, heat is added by direct contact with heated air at atmospheric pressure, and the water vapour formed is removed by the air; (b) in vacuum drying, the evaporation of water proceeds more rapidly at low pressures, and the heat is added indirectly by contact with a metal wall or by radiation (low temperatures can also be used under vacuum for certain materials that may discolor or decompose at higher temperatures).

Drying occurs in three different periods, or phases, which can be clearly defined. The first phase, or initial period, is where sensible heat is transferred to the product and the contained moisture. The second phase, or constant rate period, is when the free moisture persists on the surfaces and the rate of evaporation alters very little as the moisture content reduces.

The third phase, or falling rate period, is the phase during which migration of moisture from the inner interstices of each particle to the outer surface becomes the limiting factor that reduces the drying rate.

Types of Dryers:

Tray or Cabinet Dryers - In these types of dryers, the food is spread

out, generally quite thinly, on trays in which the drying takes place. Heating may be by an air current sweeping across the trays, by conduction from heated trays or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated by air, which also removes the moist vapors

Application:
This dryer can be utilized for drying many different crops. They commonly are used to dry fruit and vegetable pieces, and depending upon the food and the desired final moisture, drying time may be of the order of 10 or even 20 hr.

Freeze-drying (also known as lyophilization or cryodesiccation) is a

dehydration process typically used to preserve a perishable material or make the material more convenient for transport. The material is held on shelves or belts in a chamber that is under high vacuum. In most cases, the food is frozen before being loaded into the dryer. Heat is transferred to the food by conduction or radiation and the vapor is removed by vacuum pump and then condensed.

Application:
Products most often freeze-dried include: Instant coffee, Vegetables for dried soup mixes, Mushrooms, Herbs, Spices, Cheese, Shrimp, Fruits for ready-to-eat breakfast cereals.

Spray Dryers - In a spray dryer, liquid or fine solid material in a slurry is

sprayed in the form of a fine droplet dispersion into a current of heated air. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appreciable length of time. The dryer body is large so that the particles can settle, as they dry, without touching the walls on which they might otherwise stick. Commercial dryers can be very large of the order of 10 m diameter and 20 m high.

Application:
Spray drying is a very widely applied, technical method used to dry aqueous or organic solutions, emulsions etc., in industrial chemistry and food industry. Dry milk powder, detergents and dyes are just a few spray dried products currently available. Spray drying can be used to preserve food or simply as a quick drying

method. It also provides the advantage of weight and volume reduction. It is the transformation of feed from a fluid state into a dried particulate form by spraying the feed into a hot drying medium.

Fluidized bed Dryers :

It combine a perforated plate with regulated air flow rates such that the solid particles become suspended about the plate. These dryers can be operated in batch or continuous flow mode.

Application:
Fluid bed drying is suited for powders, granules, agglomerates, and pellets with an average particle size normally between 50 and 5,000 microns. Very fine, light powders or highly elongated particles may require vibration for successful fluid bed drying.

Salt: Salt has been used to preserve food items like meat and fish since ages. At
very high concentrations of salt, the cells of the micro-organisms loose water and dehydrate by the process of osmosis. It inhibits the growth of bacteria, yeasts and molds by the process of osmosis. Salting of meat preserves it for years. During pickling, raw mangoes, tomatoes etc are treated with considerably large amounts of salt. Even some vegetables like cabbage cauliflower and cucumber can be preserved by pickling them with salting.

Sugar: Sugar is a carbohydrate and the mechanism by which it stores food is same
as that of salt. This substance also dehydrates the microorganisms by the process of osmosis. There are two ways in which the food stuffs can be stored in sugar.