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The document describes the methods of drying fruits and vegetables. It explains that drying extends the shelf life of foods by reducing their water content. It also reduces the weight and volume of foods, which saves on packaging and transportation. It then details different types of drying, such as natural drying using the sun or artificial drying using secondary energy, and different drying equipment such as direct and indirect dryers. Finally, it presents results from a banana drying study where moisture

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ScribdTranslations

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EN