The role and effects of drying food in different ways

Drying process is one of the most widely used processes in food and pharmaceutical industries and agricultural products, which due to the removal of biologically active moisture and reduced enzyme activity increases the shelf life and storage time of the product. The quality of the desired product and the amount of energy consumption are of great importance. Electrohydrodynamic drying is one of the new non-thermal methods in the field of drying, which with very low energy consumption, is suitable for drying temperature sensitive materials. In this method, the electric wind generated by the high voltage electric field hits the surface of the material and by reducing the latent heat of evaporation and increasing the mass transfer coefficient of heat leads to an increase in drying speed. Drying is the process of removing water from a food that prevents the activity of enzymes and bacteria and increases the shelf life of food. Dried foods are delicious, nutritious, light, with easy preparation and storage conditions. The final quality of the product produced should be considered as one of the most important indicators in the drying process. Determining and controlling product quality indicators such as color, taste, flavor and texture can be very effective in maintaining and marketing the final product. There are many methods for drying food in the industry, which are used according to the type of product, the advantages and disadvantages of the method used, the available facilities, and so on. In this research, some methods of food drying including traditional drying, spray drying, freeze drying and oven drying have been investigated. The advantages and disadvantages of each method are also briefly mentioned.

Keywords:

food , methods , role , effects