PRESERVATION BY

DRYING
Prepared By - Gaurav Sharma
Food Technologist / Academic Writer
 INTRODUCTION
Food preservation has been essential to human
survival, allowing for the storage of food in times
of abundance and ensuring availability during
scarcity. Among the many preservation techniques
developed over centuries, drying is one of the
oldest and most effective methods. Drying works
by removing moisture from food, inhibiting the
growth of microorganisms that cause spoilage, and
slowing down enzymatic activity that degrades
food quality.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 What is Drying ?
Food drying is the process of removing water from
food by exposing it to heat or air. Water activity is
a critical factor in food spoilage, as
microorganisms like bacteria, yeasts, and molds
require moisture to grow. By reducing the
moisture content, the food becomes less hospitable
to microbial life, extending its shelf life.
Additionally, drying makes food lighter, reducing
transportation and storage costs, which is
particularly important in commercial food
production.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Types of Drying
Techniques
There are several drying methods used in food
preservation, each with its specific advantages,
depending on the type of food and desired end
quality. The most common techniques include:
1. SUN DRYING
Sun drying is the most traditional and low-cost drying
method. Food is spread out under direct sunlight for
extended periods, allowing the heat of the sun to
evaporate moisture. This method is typically used in
regions with dry, hot climates. Foods like fruits
(grapes to raisins, apricots, figs) and some vegetables
are commonly sun-dried.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Advantages
• No need for advanced technology.
• Cost-effective and simple to implement.
Disadvantages
• Exposure to dust, insects, and contaminants.
• Weather-dependent and time-consuming.
• Potential nutrient loss due to prolonged exposure to
sunlight.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 2. Air Drying
Air drying involves using hot air to remove moisture
from food. It is performed in controlled environments
with fans that circulate warm air to speed up the
drying process. This method is often used for
vegetables, fruits, and herbs.

Advantages
• Faster than sun drying.
• Can be done indoors, reducing the risk of
contamination.

Disadvantages
• Requires specialized equipment.
• May cause some nutrient loss, especially heat-
sensitive vitamins.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 3. Freeze Drying (Lyophilization)
Freeze drying is a modern technique that involves
freezing the food and then removing the moisture
by applying a vacuum. This method is highly
effective in preserving the original texture, flavor,
and nutritional value of the food.

Advantages
• Excellent preservation of flavor, texture, and
nutrients.
• Long shelf life (up to years if properly stored).
• Lightweight for storage and transport.

Disadvantages
• Expensive and energy-intensive process.
• Requires sophisticated equipment.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 4. Spray Drying
Spray drying is typically used for liquid foods like
milk, coffee, or fruit juices. The liquid is sprayed
into a hot chamber where the water quickly
evaporates, leaving behind a dry powder.
Advantages
• Efficient for liquid foods.
• Produces fine, uniform powder.

Disadvantages
• High energy consumption.
• May result in nutrient loss, especially heat-sensitive
compounds.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 5. Dehydrators
Dehydrators are small, electrically powered devices
designed for home use. They blow warm air over food
spread on trays, gradually removing moisture over
several hours. They are particularly popular for drying
fruits, vegetables, and herbs in domestic settings.

Advantages
• Simple to use and affordable for home use.
• Controlled drying environment ensures consistency.

Disadvantages
• Limited capacity.
• Can be slow compared to commercial methods.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Sun Drying

Air Drying Freeze Drying

Spray Deying Dehydrators

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 6. Convection Drying
Convection drying is a form of air drying where
heated air is circulated around the food. This
method is widely used in commercial applications
for products like grains, fruits, and pasta.
Advantages
• Simple and efficient for large-scale drying.
• Can be used for a wide variety of foods.

Disadvantages
• Higher energy consumption compared to passive
drying methods.
• May cause uneven drying if airflow is not uniform.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 7. Infrared Drying
Infrared drying uses infrared radiation to heat the
food directly, causing moisture to evaporate. This
method is efficient and effective in drying thin
food layers and is often used for fruits, vegetables,
and fish.
Advantages
• Rapid drying with low energy consumption.
• Preserves nutrients and color.

Disadvantages
• Limited to specific food types.
• Can cause surface overheating if not controlled.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 8. Microwave Drying
Microwave drying uses microwave radiation to
heat food and evaporate moisture. This method
can be faster than traditional air drying and is
particularly effective for drying thin slices of food.
Advantages
• Faster than conventional drying methods.
• Preserves more nutrients due to shorter drying
times.

Disadvantages
• Uneven drying can occur if the food is not sliced
uniformly.
• Requires specialized equipment.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 9. Vaccum Drying
Vacuum drying uses a low-pressure environment to
remove moisture from food at lower temperatures.
This method is particularly beneficial for preserving
the flavor and nutrients of heat-sensitive products,
like delicate fruits or pharmaceuticals.
Advantages
• Retains flavor, color, and nutrients.
• Can dry heat-sensitive products without high
temperatures.

Disadvantages
• Expensive equipment and operational costs.
• Slower drying times compared to conventional
methods.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 10. Drum Drying
Drum drying is used primarily for making powders
from pastes or purees. The food is spread onto a
rotating heated drum, and the moisture evaporates
as the drum rotates, leaving behind a dry product. It
is commonly used for mashed potatoes and baby
food.

Advantages
• Suitable for high-viscosity products.
• Rapid drying process.

Disadvantages
• Can affect the texture and flavor of food.
• Nutrient loss is possible due to high temperatures.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Convection Drying

IR Drying Vaccum Drying Microwave Drying

Drum Drying

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Benefits of Drying as a
Preservation Method
1. Extended Shelf Life
Drying significantly increases the shelf life of food, with
some dried products lasting months to years. This makes
dried foods ideal for long-term storage and reduces the
risk of food waste.

2. Nutrient Retention
While some nutrient loss occurs during drying, particularly
with vitamins sensitive to heat, many essential nutrients
remain intact, especially in methods like freeze drying.
Dried foods are often nutrient-dense since water has been
removed, concentrating the remaining components.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 3. Lightweight & Portable
With the water content removed, dried foods are
lightweight and take up less space. This is a major
advantage for transportation and storage,
especially for backpackers, military personnel, or
emergency food supplies.
4. Reduced Energy Use in Storage
Unlike frozen or refrigerated foods, dried foods
require no energy to maintain their preserved
state. Once dried, they can be stored at room
temperature without any special conditions.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 5. Minimal Use of Additives
Drying often requires fewer preservatives or
additives compared to other methods like canning or
freezing. Since the drying process itself creates an
environment unsuitable for microbial growth, there
is less need for additional chemicals.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Limitations of Drying as a
Food Preservation Method
1. Nutrient Loss
Certain nutrients, particularly vitamin C and B vitamins,
are sensitive to heat and can degrade during the drying
process. While freeze drying preserves most nutrients,
methods like sun drying and air drying can lead to some
nutrient loss.

2. Texture Changes
The drying process alters the texture of foods, making
them hard, brittle, or leathery. While this may be
desirable for snacks like dried fruits or jerky, it may not
be suitable for all food applications.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 3. Initial Cost of Equipment
For some drying methods like freeze drying and spray
drying, the initial cost of equipment can be prohibitive,
especially for small-scale operations or home users.

4. Flavor Changes
Some foods undergo flavor changes during the drying
process. For instance, sun-dried tomatoes have a more
intense, concentrated flavor than fresh tomatoes, which
can be either desirable or undesirable depending on the
dish.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 Applications of Drying
in Food Industry
1. Fruits and Vegetables
Dried fruits like raisins, apricots, and mangoes are
popular snacks. Dried vegetables are often used in soups
and stews, as they rehydrate well.

2. Herbs and Spices

Drying is essential for preserving herbs like basil,
oregano, and thyme. It concentrates their flavors and
extends shelf life.

3. Meat and Fish

Drying meat (jerky) and fish has been practiced for
centuries, providing high-protein, long-lasting food.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 4. Dairy Products
Powdered milk and whey are produced using drying
techniques like spray drying, making them
convenient for storage and transport.
5. Snack Foods
Dried fruits, nuts, and seeds are common in the snack
industry, offering healthy, shelf-stable options.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 THE BOTTOM LINE
Food preservation by drying is a time-tested
method that continues to evolve with modern
technology. From traditional sun drying to
advanced freeze drying, each method has its
unique advantages and applications. Drying
extends shelf life, reduces food waste, and offers a
convenient way to store and transport foods.
However, it also presents challenges, such as
nutrient loss and texture changes. With
advancements in food technology, drying methods
are constantly improving, ensuring that this
ancient preservation technique remains relevant
in contemporary food systems.

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer
 "Let's Connect!"

Prepared By - Gaurav Sharma

Food Technologist / Academic Writer