What is Dehydration of Foods?

Dehydration is the process by which surplus water is sought to be removed without destroying the taste and nutritive value of food. Preservation of food by drying is one of the oldest methods of food preservation. For centuries people all over the world have dried fruits, vegetables and fish. The slow drying in the sun results in the removal of sufficient moisture to prevent bacterial and mould growth. Food preserved by this method include immature legumes, fruits such as raw mangoes, figs, raisins, apricots and amla, leaf greens, herbs etc.

More generally foods are partially cooked or otherwise treated before dehydration. Such products include papads, roots and tubers, macaroni and vegetables like brinjal and bitterguard. Salt is usually added to meat and fish to draw out water and hasten the process of drying.

Commercial dehydration results in products that have no more than 4 to 5 percent moisture. Dried foods possess the advantage of light weight and small volume and are easily transported and stored.

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