Drying of food means removing moisture from food products. Foods can be dried to last longer. This method has actually been applied since the first people. However, this method was brought to the industrial dimension in the eighteenth century.

The greatest benefit of drying food products is to prevent product deterioration during storage. The drying process dehumidifies the product and prevents microbial growth and other reactions. In addition, the moisture content of the products is reduced and the quality properties of the product such as odor and nutritional values ​​are preserved. Meanwhile, the drying process reduces the product volume and facilitates transportation and storage.

In the drying process of the fruits, the water present in the fruits is evaporated. During this time, physical and structural changes occur in fruits, soluble material migration, shrinkage, size and shape changes and some loss of taste and odor components.

The fruits are pre-treated before they are dried. These processes are sorting, washing, peeling, chopping and removing seeds. In addition, apples and similar fruits are lightly boiled, plums and grapes are dipped into an alkaline solution, or many fruits are sulphated.

When the fruits are dried, naturally the moisture contained in them is removed from the fruit, which leads to weight loss of the fruit. Dried fruit weight ratio is an important criterion in order not to lose the quality of taste and texture of fruits.

Studies for determining the ratio of dry fruit weight are carried out within the scope of physical analysis in authorized laboratories. During these tests, the standards issued by local and foreign organizations are complied with. At the same time, generally accepted test methods and test criteria are followed and reliable and objective results are obtained.