ABSTRACT
Water is a significant component of biological materials. The physical and chemical properties of crops are determined by their moisture content. The first step in many postharvest operations is the removal of water, i.e., drying. Drying is basically defined as the decreasing of crop moisture content, aimed at preventing enzymatic and microbial activity, and consequently preserving the product for extended shelf life. Drying results in reduction of the weight and volume of the crop with positive consequences for transport and storage.
