Question

The residual moisture in dehydrated vegetable should NOT be more than

• A. 6-8 %
• B. 10-15 %
• C. 20-25 %
• D. 30-34 %

Hint:

Dehydrated vegetables: Max $6\text{--}8\%$ moisture; Dehydrated fruits: $15\text{--}20\%$ moisture (due to high sugar content).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Dehydrated vegetables must achieve specific final moisture thresholds to guarantee microbiological stability and prevent chemical deterioration during ambient storage.

Step 2: Detailed Explanation:
Under statutory food processing standards, dehydrated vegetables (such as onion flakes, carrots, and peas) are dried to a final moisture level of $6\text{--}8\%$ (with water activity $a_w < 0.3\text{--}0.4$).
Residual moisture exceeding $8\%$ accelerates non-enzymatic Maillard browning, enzymatic degradation, and loss of crispness upon storage.

Step 3: Final Answer:
Therefore, the residual moisture in dehydrated vegetables should not exceed 6-8%.