Product quality, safety, environment
Drying of food products - Devices and applications

Most organic products are profoundly altered by drying (color, taste, texture, nutritional characteristics, functional properties, etc.). Drying conditions and their variations can permanently alter the product, or give it new properties (formulation, texturing).

It is important for the user to be able to define the properties expected of the product, and then to be able to link alterations or modifications to the relevant drying parameters.

2.1.1 Thermal degradation