ENERGY AND QUALITY ASPECTS OF FOOD DRYING

High energy consumption End increasing consumers' interest in new prod ucts are two problems worthy of note in the drying of food. Difficulti es in producing high-quality food and degrading transformations of the material during drying are mentioned. The kinetics of quality degrada tion due to drying is described. The role of water activity in maintai ning product quality is emphasized. Examples of drying methods and ten dencies toward a reduction in quality degradation of dried food produc ts are shown.