Drying is one of the most frequently used methods for food preservation due to prevention of microorganisms’ growth and reduction of moisture-mediated deteriorative reactions at low water activity. In addition, food drying provides numerous benefits, such as formation of desirable texture and physical properties, extending shelf life, and minimizing packaging, storage, and transportation costs Drying Technologies.

Drying is one of the most frequently used methods for food preservation due to prevention of microorganisms’ growth and reduction of moisture-mediated deteriorative reactions at low water activity. In addition,Drying Technologies food drying provides numerous benefits, such as formation of desirable texture and physical properties, extending shelf life, and minimizing packaging, storage, and transportation costs.

From the traditional to the most innovative, there are several drying solutions for the industrial process. Depending on the needs, the processing time, the product final quality or the efficiency of the process can vary considerably.

Drying is an essential material Drying Technologies processing procedure. It can be technically defined as the vaporization of absorbed moisture from wet materials. It is a simultaneous heat and mass transfer process that may be accomplished by several mechanisms. Heat is transferred to the material, which causes the absorbed water to vaporize. The evaporated water is then transferred to and carried by the surrounding air or inert gas. The humidity or moisture content of the surrounding air increases after the process. The total weight of the material decreases after the process, and the moisture-free weight is constant throughout. Drying is carried out due to one (or more) of the following reasons .