Fruit and vegetable drying is a food preservation process that removes moisture from raw materials through controlled heating and air circulation.
The purpose is to:
After drying, moisture content is typically reduced from 80–90% to 10–15%, depending on product requirements.
A complete industrial drying line typically includes:
Washing → Sorting → Cutting → Blanching (optional) → Drying → Cooling → Packaging
Each stage is designed to ensure product hygiene, uniform drying, and final quality consistency.
Fruits and vegetables drying processing extends shelf life from days to months, reduces transportation weight by up to 90%, and significantly increases product value by converting fresh agricultural products into stable, exportable, and high-margin dried foods.
