| abstract |
Dehydrated vegetable products having relatively high moisture content and high stability are produced by dehydrating vegetables to the extent where 20-85% of the moisture has been removed; adding to the partially dehydrated vegetables a predetermined volume of a solution containing a known quantity of at least one water activity-controlling solute, the quantity of the solution being such that it is totally absorbed by the vegetables, and the vegetables are then dehydrated to a predetermined final level of moisture and/or water activity. Highly stable vegetable products having salt contents of 3-15% sugar contents of 0-15% and moisture contents of 6-25%, with a water activity preferably in the range of 0.45-0.85 at 20° C. can be produced. |