ANALYSIS OF MODERN METHODS OF FOOD DRYING
DOI:
https://doi.org/10.5281/zenodo.19381383Abstract
Drying is a complex technological process widely used in various sectors of the food industry. The functional properties of food components, which change significantly during drying, have a significant impact on their application and commercial value. This review analyzes the relationships between various food drying methods based on research from the last two decades. Finally, the impact of modern dehydration methods, including microwave, ultrasound, and infrared dehydration, as well as vacuum impregnation and dry thermal phosphorylation, on the efficiency and quality of the drying process is summarized.
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