이 Publication Issue 언어에 존재하지 않는, 에보기: English (en),
또는 Google 번역을 사용:  

There are two main reasons for drying food:

  • to prevent (or inhibit) the growth and activity of micro-organisms and hence preserve the food
  • to reduce the weight and bulk of food for cheaper transport and storage.

This technical brief describes some of the requirements for proper drying and summarises information on the various drying equipment available.