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Food-Drying Applications for Plant Products: A Comparative Analysis

Nemanja Miletić1, Milica Nićetin2

  • 1Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia.

Foods (Basel, Switzerland)
|October 28, 2023
PubMed
Summary

Fresh plant products are seasonal and perishable, limiting availability. This study explores methods to extend the shelf life of these vital food resources.

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Drying Shrinkage01:21

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
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