Low humidity air drying of bitter gourd.

Drying of food implies the removal of water from the food stuff. In most cases, drying
is accomplished by vaporizing the water that is contained in the food, and to do this the
latent heat of vaporization must be supplied. Drying reduces moisture content and
lowers water activity in food products to safe levels, promoting shelf life besides adding
value.Drying is one of the oldest methods of preserving food. Preservation is the
principal reason for drying, but drying can also occur in conjunction with other
processing.