Page 5 - Use of Geothermal Energy in Food Drying

INTRODUCTION

Dear Trainee,

As it is known, one of the biggest factors in the deterioration of foods is microorganisms

(bacteria, yeast, mold, etc.). Microorganisms are small living things that are too small to be seen

with the naked eye, and can only be seen with a microscope, and they cause spoilage by multiplying

in the foods they contaminate under suitable conditions. Water has an important role in the

contamination and reproduction of many microorganisms in food.

The drying process, which people have unknowingly carried out in order to preserve their

products for a longer period of time, is based on the principle of removing water from food.

In ancient times, people used the sun as a drying source. In nature, this method takes place on its own.

An example of this is the drying of grains and legumes in the field and becoming resistant.

However, since the drying source is solar energy, it has been concluded that the sun cannot

always be used as a drying method, and at the same time, not every product can be dried with

natural sources, and people have developed new methods for drying. With these methods,

the drying process began to industrialize in the 18th century.

By drying the food, it is ensured that it is preserved for a longer time without spoiling.

This situation makes the products accessible even out of season, thus enabling the supply

of the market both as a raw material source and as a final product.

This module has been created with researches and data on how to dry foods with geothermal energy,

which is one of the renewable energy sources. The use of geothermal energy is important in terms

of both protecting nature and contributing to the economy in meeting the increasing population

and increasing needs.