Validation of Effects of Drying and Preservative Methods (Fresh & Dried)

Abstract

This study investigates the comparative effects of drying and preservative methods on fresh and dried food products, focusing on nutritional retention, shelf-life extension, and antimicrobial properties. The research employed comprehensive analysis of multiple drying techniques including freeze-drying, hot air drying, vacuum drying, and solar drying to evaluate their impact on food quality parameters. Methodology involved systematic comparison of vitamin C retention, moisture content, water activity, and antimicrobial effectiveness across various food matrices including fruits and vegetables. Results demonstrated that freeze-dried samples retained 99.5% vitamin C content compared to 33.5% in hot air-dried samples, while properly dried foods achieved water activity below 0.60, preventing microbial growth. Statistical analysis revealed significant differences (p<0.05) in nutritional preservation between drying methods, with freeze-drying showing superior retention of bioactive compounds. The study confirms that appropriate drying methods can extend shelf life from days to years while maintaining nutritional integrity. These findings provide valuable insights for food processing optimization and preservation technology selection. The research contributes to sustainable food systems by demonstrating effective preservation techniques that minimize post-harvest losses while maintaining food safety and nutritional quality.