Drying

Cereals are preserved by drying. In many parts of the tropics, this is still done by spreading the grains on mats under the sun and stirring the grains from time to time. Modern methods use hot air, direct heat and vacuum to dry food. Meat , fish, eggs, milk, legumes, vegetables and fruits are preserved by drying.

   Drying concentrates the nutrients in food and reduces it's water content. This stops the enzymes in dry foods from working and prevents most spoilage micro organisms from growing on them. Drying also reduces the size and mass of the foods, making them easier to package, transport and store.

   Dried foods like cereals must be stored in dry , low humidity places which are fumigated and sealed from pests. Dried eggs, meat , milk and vegetables are packed in aluminum, tin or plastic containers. Drying agents are also included with certain foods when they are packed.