Drying is a mass transfer process consisting of the removal of water or another solvent [1] by evaporation from a solid, semi-solid or liquid. This process is often used as a final production …

Jan 1, 2013 · Drying methods, including air/contact drying, freeze drying, and vacuum drying, function by reducing the water content in food, thereby preventing or slowing down spoilage …

5 days ago · Publishes international research on the science and technology, and the engineering aspects of drying and dewatering, including mathematical modelling of drying and dryers.

Jan 1, 2019 · Drying improves product handling and increases shelf life. If material is not dried to the proper level of moisture, food may not be safe for consumption. It could develop mold, an …

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and …

Drying is the most ancient postharvest handling method for agricultural commodities that can increase storage life, improve product quality, minimize food losses during storage, and …

Feb 2, 2011 · Drying has been defined as the process whereby moisture is vaporized from a material and is swept away from the surface, sometimes under vacuum, but normally by …

Drying and dehydration of fruits and vegetables is an age old method to preserve these products. Removal of the water (75-90%) present in fresh commodity results in reduction in the water …

Aug 30, 2017 · This chapter discusses about the fundamental concepts of drying such as water activity and its significance, important properties of air and the product, drying mechanism, …

Jan 1, 2023 · The drying of materials is often the final operation in a manufacturing process, carried out immediately prior to packaging or dispatch. Drying refers to the final removal of …