Métodos de secagem e seu papel na redução das perdas e desperdícios em alimentos: uma revisão bibliográfica

Abstract

Drying is one of the most important processes of food preservation, and generates storagestable products, as long as suitable packaging is used. Currently, less conventional drying techniques are more prominent for their efficiency in terms of energy and preservation of natural resources, when compared to more traditional methods, generating a positive impact on sustainability. With the increase of the world population and the current post-pandemic scenario of COVID-19, maintaining food systems and increasing food supply is a challenge for world leaders, especially those in developing countries. Sustainable agricultural practices show greater efficiency in terms of technological resources to help producers to adapt to changes and sustain their livelihoods. Therefore, the use of drying as a conservation approach is directly linked to the reduction of food losses and waste, endorsing the advantage of applying integrated methods, which have several advantages not only in terms of saving energy and resources, but mainly in relation to to the sensorial and nutritional characteristics of the products. The present work shows the fundamental aspects of food drying technology relating to the importance of maintaining food systems and reducing losses and food waste, through the proper application of the conservation method.