Room Type Drying Systems

Drying is one of the oldest preservation methods used to improve the durability of foodstuffs. Drying or dehydration is the process of removing water from solids to slow or stop microbial spoilage and chemical reactions. Conventional drying, vacuum drying, drying with infrared rays, osmotic drying, freeze drying and microwave drying methods are used in the drying of fruits and vegetables. The chemical structure of the material to be dried, the surface area, the thickness of the material, the resistance to the movement of water depending on the fiber structure and the management of the ambient temperature and temperature-dependent moisture formation; increases or decreases the drying speed and time.