In order to maintain and ensure the quality and stability of various edibles and reduce the access of microorganisms to water in edibles, drying them has been known for centuries as one of the methods of preserving edibles. Drying means reducing water of a liquid product, in which case the final product becomes a powder or solid. Drying, in addition to increasing the shelf life of the product, reduces their weight and volume, resulting in reduction in their transportation and storage costs. Today, powdered milk, ice cream powder, pastry cream powder, cake powder, etc. are produced in food industry factories.
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