DRYING AND DEHYDRATION:- DAIRY AND FOOD PROCESS ENGINEERING ( FOOD TECHNOLOGY)
Drying is among the most ancient and pre-eminent physical methods of food preservation.
Drying is a process of moisture removal from a solid involving the mechanism of combined heat and mass transfer.
Heat is applied through conduction, convection and radiation to force water to vaporizes, whilst removal of vapors is achieved by employing forced air.
More than 20% of the world perishable food products are dried to increase shelf-life of realistic usability and advance food security.