• Extend shelf life Drying is to reduce the amount of water in the food in order to inhibit the growth of microorganisms, fungi (mold) of all types, such as yeast (yeast), bacteria (bacteria) that cause the food was (microbial spoilage) inhibits the function of the enzyme (enzyme) or slow down the chemical reaction and biochemical, which contains water and cause feeding damage (food spoilage).
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