Air drying is one of the oldest methods of preserving food. It is accomplished by removing water from the product by vaporizing the water that is present in it. Many microorganisms and enzymes cause spoilage, decay and undesired changes in food products but they cannot do so with the absence of water. Thus, air drying prevents enzymes and bacteria from growing and preserves the product. Air dried products have an excellent aroma and are also cost effective. They have no chemicals added for preservation, and are added in RTC products such as condiments and snacks.
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