In food science, what is primarily reduced by proper drying?

Proper drying of food is primarily aimed at reducing microbial load. The process of drying removes moisture from food, which is critical because water is essential for the growth and reproduction of microorganisms such as bacteria, yeasts, and molds. By lowering the water activity in the food, drying helps inhibit the growth of these microbes, thus prolonging the shelf life and safety of the food product.

While drying can also impact flavor, texture, and color, its primary function in food preservation is to minimize the risk of microbial spoilage. By halting or slowing microbial activity, drying ensures that the food remains safe to consume and maintains its quality over time.