desikointiin
Desikointi, or desiccation, is the process of removing moisture from a material or environment to reduce water activity and slow or stop chemical and biological processes. The aim is to achieve a stable, low-moisture state that can extend shelf life, preserve structure, or prepare samples for analysis. Water exists in free and bound forms, and desikointi typically targets the removal of free water first, followed by more tightly bound water as needed.
Common methods include natural air drying in controlled conditions, where temperature, humidity and airflow influence the
Desikointi has applications across several fields. In the food industry, it enables shelf-stable dried products. In
Key measurements include moisture content (MC) and water activity (aw), which indicate dryness. Standard methods include