Thermal drying

FOOD PRESERVATION - DRYING

 

Thermal drying is a process in which water is removed by heat in order to halt or slow down the growth of spoilage microorganisms, as well as the occurrence of chemical reactions. Thus, dried food can be stored and preserved for longer. Thermal drying processes can be broadly classified according to the type of heat transfer fluid and to the way in which it flows, as follows: air drying; low air environment drying; modified atmosphere drying.

Reference links: www.inforse.org/s_e_news_art.php3?id=148

 

 

Advantages/Disadvantages

Advantages

  • A quite simple method;
  • The food can be stored for a long time;
  • Low or no energy consumption;
  • Simple construction and possibility to carry out process locally;
  • Low maintenance;
  • Small systems can be portable;
  • A number of self-produced prototypes in developing countries.

Disadvantages

  • Some technologies need a special equipment;
  • Difficulty in regulating drying rate;
  • It takes a long time to dry food;
  • Use is dependent on the weather;
  • Modification in physical, chemical and nutritional properties of food.

Examples of the technology

Examples of the technology application

This technology is presently available on several markets and populations.

 

For further information download the Guidelines.

 

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