GENERAL DESCRIPTION OF DRYING AND ITS TYPES
Keywords:
concentration, osmotic pressure, dipole, convective, sublimation, freezing, artificial, infrared, lamp.Abstract
Drying is an energetic process of removing moisture from raw materials. Raw fruits and vegetables dried at lower humidity can be stored longer, but require packing in airtight containers. Each group of products has its optimal amount of residual moisture. Raw legumes are stored at 12% to 13% moisture, vegetables at 12% to 14%, and fruits at 16% to 25% moisture.
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