desikointi

Desikointi, commonly translated as desiccation or drying, is the process of removing moisture from a material to reduce biological activity, stabilize, preserve, or prepare for storage. The term is used in Finnish contexts as well as in scientific literature when discussing moisture control.

Common methods include air or convection drying (circulating warm or ambient air), oven or kiln drying, freeze-drying (lyophilization), spray drying for liquids, and vacuum drying. In addition, desiccants such as silica gel or molecular sieves are used to maintain low humidity in packaging. Solar and sun-drying are traditional methods for crops and foods in suitable climates.

Applications span food processing (dried fruits, grains, coffee, herbs), pharmaceuticals and chemicals (stability and shelf life), and biology (storage of seeds, DNA, and other biological samples). In seed handling, dried seeds are kept at carefully controlled moisture to balance longevity and viability.

Key concepts include moisture content, equilibrium moisture content, and uniformity of drying. Control of temperature, airflow, and humidity is important to avoid damage such as case hardening, color or flavor changes, or loss of nutrients. Over-drying can reduce quality; under-drying can cause mold growth or spoilage.

In laboratory and industrial settings, desikointi is integrated with moisture measurement techniques (gravimetric analysis, conductometry, near-infrared spectroscopy) and with safety standards to ensure product stability and safety.