DRYING METHODS – DRY THE FOODS UNDER THE SPECIFIC CONDITIONS Types of Oven, Temperature, Time. Advantages: Simple, Relatively rapid, Analysis of large number of samples at a time. Disadvantages:Loss of other organic compounds or gases formed by thermal decomposition of organic compounds. Oxidation of oil. Error Source: Crust formation from sugar.DRYING METHODS – DRY THE FOODS UNDER THE SPECIFIC CONDITIONS Types of Oven, Temperature, Time. Advantages: Simple, Relatively rapid, Analysis of large number of samples at a time. Disadvantages:Loss of other organic compounds or gases formed by thermal decomposition of organic compounds. Oxidation of oil. Error Source: Crust formation from sugar