It is a good drying style to create a state of porosity on the food material. This can be achieved by whipping or foaming a food liquid or puree prior to drying or by a vacuum drier by rapid escape of water vapour into high vacuum. The major advantage of this state of dried food is that there is quick reconstitution and greater volume appearance. While the drawback of this state is shorter stòrage ability due to increase surface exposure to air, light etc and also increase bulk ...............................................
Excerpts from the book, Basic principles of food processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store
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