In 2016 the UN reported that in Latin America and the Caribbean, around 127 million tons per year are wasted, this represents 15% of the total consumption in the region.
The presence of water in food, generates the proliferation of microorganisms that causes putrefaction. It is for this reason that one of the most effective and natural methods of conservation is food drying.
There are several methods or generations of foo drying with different characteristics and cost-benefit relationships:
First generation – involves the use of air flowing over a product to remove water predominately
from the surface of the material. For food applications these are more suitable for grains, slices and chunks.
• Second generation – drying methods designed for liquids, slurries and purees. The food industry utilizes these in spray dryers, fluid bed dryers and roller dryers in particular.
• Third generation – freeze and osmotic drying are two examples of this generation of methods
and are employed in the food industry to better maintain structural and quality issues.
• Fourth generation – these are the latest developments in dehydration and include high vacuum, microwaves, radio frequency and Refractance Windows (RW).