Chapter 7: Basics of Drying Food Materials

Drying is one of the main preservation techniques available for extending the useful storage life of food products such as fruits and vegetables. Its origins pre-date recorded history. Chapter 7 introduces the basic concepts of water removal from fruits and vegetables. Particular emphasis is on wet basis and dry basis moistures, as well as understanding the mechanisms by which drying takes place. The effects of product-related and dryer-related attributes on the drying of products are examined along with their impact on the overall drying process. This chapter establishes the ground work for the next three chapters which expand on various aspects of drying.