The main purpose of drying is to extend the shelf-life of foods by reducing their in-water activity. Micro-organisms which promote undesired changes in the chemical composition of the food are unable to grow, multiply or function in the absence of sufficient water.
Drying is one of the oldest forms of food processing. Its origins most certainly predate recorded history. With the discovery of fire, a new means of drying was available. It offered numerous advantages over sun-drying since it was more reliable, more controllable, and much more convenient.
Food drying techniques have long been applied in conventional ways, such as drying in the sun or through the blowing wind. These methods are still used today because they are considered more economical and efficient by utilizing natural energy with unlimited energy.
A wide range of drying techniques: sun drying, solar drying, freeze drying, oven drying, tunnel drying, spray drying, drum drying, microwave drying, fluidized-bed drying.
Food processing – Drying
