Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay. Removing water from a product – under controlled conditions of air flow, temperature and humidity – reduces the moisture in the food to some certain and inhibits the microbial growth that causes decay and spoilage.
Pre-treatment of some foods before drying preserves flavour, colour and nutrients; prevents microbial contamination and prolongs shelf life, Removal of moisture also reduces the need for refrigerated shipping and storage, and facilitates formulation of pre-mixed retails products. This publication focuses on commercial-scale food drying methods and equipment.