Shelf Preservation with Drying Trays


The degeneration of food is largely dependent upon the presence of moisture and the measure to which it supports microbial growth and degradation. When water is removed from foodstuffs the risk of its spoiling is greatly reduced. Decreased water content in fresh produce decelerates the process of respiration as well as enzymatic action and the overall rate of deterioration of fruit, making these products much less susceptible to decay while also being easier and less expensive to transport and store.

The disadvantage of this form of drying is however that you have very little control over the drying conditions and by extension the quality of the end product.