DRYING

BY
OLUMUYIWA, AANUOLUWAPO VICTORIA
WHAT IS DRYING
• Drying is a mass transfer process consisting of the removal of
water or another solvent by evaporation from a solid, semi-solid
or liquid
MECHANISM OF DRYING
• Drying occurs as a result of the vaporization of liquid by supplying
heat to wet feedstock.
• Based on the mechanism of heat transfer, drying is classified into
direct , indirect, radiant, and dielectric drying.
• Heat transfer and mass transfer are critical aspects in drying
processes.
• Drying follows two distinct zones. The constant-rate period and the
falling rate period.
FREEZE DRYER
• This is used to remove water from perishable materials. It preserves,
extends the shelf life and makes the material more convient for
transport.
• A freeze dryer works by freezing the material, then reducing the
pressure and adding heat to allow the frozen water in the material to
sublimate.
ADVANTAGES AND DISADVANTAGES OF A
FREEEZE DRYER
ADVANTAGES
• It makes material very light
• It doesn’t change nutrient
quality, shape or size
• It increases shelf life
• Freeze dried material can be
quickly rehydrated
DISADVANTAGES
• It is expensive
• It is not common therefore
cannot be easily purchased
• It can only freeze dry some foods
not all
• Additives need to be added
before the freeze drying in some
cases.