Food Drying: A Review

Abstract

Foods are complex biological substances that are obtained from animal or plant origin and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared with natural drying me