Which statement about drying is not true?

Drying is a process used to remove moisture from food products, and it generally serves several purposes, among which are improving shelf life, reducing water content, and preventing microbial growth. When food is dried, the moisture that supports the growth of spoilage organisms is largely eliminated, which contributes significantly to extending the product's shelf life.

In terms of volume and mass, drying typically decreases both. As moisture evaporates, the weight of the product reduces because water is a significant component of the food's mass. Furthermore, the overall volume of the product is also reduced as the structure contracts without the moisture. Therefore, the statement about drying increasing the mass and volume of products is indeed not true, as the drying process leads to the opposite effect. This understanding reflects the core principles of food preservation and the mechanics surrounding drying methods.