Drying

Drying is removal water from the food in order to expend the shelf life of food. The process is undergone with the aid of sunlight, wind or machines. 

The advantages and disadvantages are as follow .
ADVANTAGE

• Produces concentrated form of food. 
• Inhibits microbial growth & autolytic enzymes
• Retains most nutrients. 

DISADVANTAGE

• Can cause loss of some nutrients, particularly thiamin & vitamin C.
• Sulphur dioxide is sometimes added to dried fruits to retain vitamin C, but some individuals are sensitive to this substance.

Examples,