Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review
Journal: Food and Nutrition Sciences
Year: 2014

Drying is a technique that involves removal of moisture using heat energy. This heat affects the protein components in foods especially the thiosulphide groups, which causes hydrophobic bond break that has been attributed greatly to denaturation during drying. Safe moisture content (SMC) is the extent to which moisture can be withdrawn from food crops during drying that such crops can be considered safe for storage with minimal loss of nutritional qualities. Several reported minimum moisture con