Foods do not loose water at a constant rate down to complete dryness. At starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the
Excerpts from the book, Basic principles of food processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store www.morebooks.de
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