Drying is a method of food preservation that consists of extracting water from food, which inhibits the proliferation of microorganisms and hinders putrefaction. Drying food by sun and wind to prevent spoilage has been practiced since ancient times. Water is usually removed by evaporation (air-drying, sun-drying, smoking or wind-drying).
Bacteria, yeasts and fungi need water in food to grow. Drying effectively prevents them from surviving in it.
Hundreds of millions of tons of wheat, corn, soybeans, rice and other grains such as sorghum, sunflower seed, rapeseed, barley, oats, etc. are dried in grain dehydrators.
That is why TecAIRE – Neocafé Engineering offers industrial dryer technology for the drying of fruits, vegetables and cereals.