Dijital Teknolojiler ile Entegre Edilmiş Akıllı Kurutma Sistemleri: Yeni Nesil Uygulamalar

Abstract

Foods spoil very quickly due to external factors and cannot be completely consumed during the season when they are abundant. For this reason, many methods have been developed to preserve foods for long periods of time. Among these methods, the oldest and most economical is drying. The drying process slows down microbial activity and chemical reactions by removing water from the food. Traditional sun drying is not applicable in all regions and is also limited in terms of hygiene. For this reason, artificial drying systems operating under controlled conditions have been developed. Modern drying techniques offer higher quality and more durable products compared to natural methods. This study examines the drying methods used in the food industry and the basic characteristics of these systems.

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