Food Drying

People need to be fed in order to survive. Consumed foodstuffs must first be free of harmful effects that may harm the consumer. Many preservation methods have been developed in order to prevent the spoilage of food and to provide the consumer with better quality and health-safe food products. Drying is known as the oldest preservation method.

For example, dried foods are nutritionally equivalent to fresh fruit in the current dietary recommendation in different countries, with smaller serving sizes ranging from 30 to 43 g depending on the fruit. The purpose of dried food is to evaporate excess water and store it for a long time. With the loss of available water, the water activity is reduced below the level at which microorganisms can grow; bacteria, mold spoilage caused by yeast and yeast is prevented and foods can be preserved for a longer period of time. In this process, water evaporates, but there is no loss of minerals and essential substances In >vitamins, there is some loss due to light.

Drying according to another definition, fruits and vegetables</ It is the process of reducing the 80-95% water in the a> to 10-20% and ensuring that it lasts for a long time.