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3.2.5. Microwave drying
3.2.6. Vacuum assisted microwave drying

3.2.7. Microwave assisted fluid-bed drying
LEARNING ACTIVITY-4

Dryer types
4.1. Air as drying fluid
4.1.1. Geothermal Source

4.1.2. Designing Dryers
4.1.3. Heat Exchangers and Geothermal Energy
4.2. Chamber dryers

4.3. Tunnel dryers
4.4. Conveyor dryers
4.5. Drum dryers

4.6. Pneumatic dryers
ASSESSMENT AND EVALUATION-3

LEARNING ACTIVITY-5
5 - Necessary qualifications for the food to be dehydrated
ASSESSMENT AND EVALUATION-4

LEARNING ACTIVITY-6
6 - Pre-treatment of food drying

6.1. Pre-treatment of fruits
6.1.1. Dipping or olive-oil alkali solution
6.1.2. Vulcanization and purpose

6.1.2.1. Advantages of vulcanization
6.1.2.2. Disadvantages of vulcanization
6.2. Pre-treatment of vegetables

6.2.1. Rinse
6.2.2. Sorting
6.2.3. Chopping

6.2.4. Boiling
6.2.4.1. Boiling by water

6.2.4.2. Boiling by steam
6.5. Salinization
ASSESSMENT AND EVALUATION-5

IMPLEMENTATION
CHECKLIST

LEARNING ACTIVITY-7
7- Determination of drying temperature and duration according to food types

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