Pengeringan

Tujuan Manfaat:

drying foods are aims to prevent food changes in the wholesomeness, nutritive value, food loses,
or sensory quality of food.The goal of food preservation is to increase the shelf life of a food to
reduce food loses and to maximilize the variation of food product. It ultimately ensures its supply
during times of scarcity and natural drought. Dehydration is making lower of water content in
order to minimize chemical reactions to facilitate distribution and storage(ahmed et al 2013)

Pengertian:
drying methods is one example of food preservation that aims to decrease the amount of water,
humidity, or activity of water in a food or product. Drying methods are the most common
method used by human and food processing industry.drying or dehydration is defined as the
application of heat under controlled conditions to remove the amount of water in food by
evaporation. Drying methods can be using unit operations that can remove water from foods by
mechanical separations and membrane concentration, water evaporation and baking in the high
heat as these can normally remove much less water than dehydration. Drying is the simple
process of removing water In food until they’re getting dehydrated until there’s no enough
moisture to support microbial activity and to prevent the growth of bacteria, molds, and yeasts.
The moisture content of the food is reduced to 10-15%, thus, the present microorganisms can be
inhibited and become inactive(sharif et al 2017). Dehydrated foods are longer in shelf life and
stable because it will decrease the activity of water. Drying methods are easy to do, very safe and
can be used for most types of food.
Advantages
Advantages of drying:
1. Reducing the risk of damage due to microbial activities.
-water activity in food is ordered to make a space for microbes to grow. Reducing water means
the water actibity become lower and it can reduce the damage due to microbial activities because
they’re cant row in low water activity
2. longer storage or transportation space.
- food ingredients usually contain high amounts of water, so the volume become bigger and size
of that ingredients become bigger. Drying can gratly recuded the water contains and the Volume
and weight are reduced, making it cheaper for packaging, transporting and storing.
3. To get products that are more suitable for customer in their use and to make Enrichment of
food, for example chips, instant coffee or milk
4. To maintain useful nutrients contained in food ingredients, such as minerals, vitamins, etc.
More durable ingredients

disadvantages
1. The original nature of the dried material can be changed, for example its shape, physical and
chemical properties, quality degradation, etc.
2. Some dry ingredients need to be added before use, for example, they must be rehydrated
before use.
3. Dried food does not taste the same as fresh food does.

Daftar pustaka
Ahmed, N., J. Singh., H. Chauhan, P. G. A. Anjum, dan H. Kour. 2013. Different drying methods:
their applications and recent acvances. International journal of food nutrition and safety.
4(1): 34 – 42.
Sharif, Z. I. M., A. M. Mustapha, J. Jai, N.M. Yusof dan N. A. M. Zaki. 2017. Review on methods
for preservation and natural preservatives for extending the food longevity.
Chemical engineering research bulletin. 19(2):145 – 153.