DRYING / DEHYDRATION
Preservation (Non-thermal)
Drying / Dehydration
Commonly CCPAlso: air drying · tray drying · tunnel drying · drum drying · vacuum drying
Lowering water activity (Aw) below ~0.85 to prevent pathogen growth and ~0.6 to prevent spoilage. Time-temperature varies hugely by method.
Typical Hazards
- BBiologicalSalmonella survival (heat-resistant in low-Aw matrices); mycotoxin formation if Aw stalls
- CChemicalDrying-aid residue, sulfite residue
- PPhysicalTray / belt fragments, dust contamination
Typical Controls
- Final Aw verification on each lot
- Drying time + temperature profile validated
- Pre-drying microbial reduction step where Salmonella risk (e.g. roasting nuts)
- Foreign-material screening downstream
Regulatory Citations
4 cross-references across 3 documents
Codex HACCP (CXC 1-1969)
21 CFR Part 117
21 CFR Part 111