Introduction to fundamental knowledge of food drying and its application to practical technology

Abstract

Drying is a simultaneous heat and mass migration phenomenon in which water phase transition occurs based on energy transfer by conduction，convection, and radiation.

It is essential to develop technologies that improve drying efficiency and shorten the processing time for creating branded products that elicit consumer confidence with thorough consideration for food safety. In this paper, basic knowledge has been provided on experimental drying technologies that are necessary for optimizing heat and mass transfer within the product and achieving the desired physical structure. We provide an introduction to vacuum freeze-drying technology in order to illustrate the effects of barometric pressure on the drying process.