Abstract
ABSTRACT High energy consumption and increasing consumers interest in new products are two problems worthy of note in the drying of food. Difficulties in producing high-quality food and degrading transformations of the material during drying are mentioned. The kinetics of quality degradation due to drying is described. The role of water activity in maintaining product quality is emphasized. Examples of drying methods and tendencies toward a reduction in quality degradation of dried food products are shown.
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