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What is Food Drying Techniques and Principles about?

For effective drying of foods, air must be hot, dry, and moving. This removes water from foods through evaporation, inhibiting microbial growth and reducing weight/bulk for storage and transport. Drying rate depends on temperature, humidity, and food properties. A psychrometric chart maps these factors, showing constant and falling rate periods. It is used to determine optimal drying conditions and calculate dryer efficiency. Proper drying preserves nutrition while improper drying risks spoilage.

Author

Errol Giggs Samusamu

Language

EN