Food drying

Food drying is a method of food preservation in which food is dried dehydrated or desiccated. Drying inhibits a growth of bacteria, yeasts, as alive as mold through the removal of water. Dehydration has been used widely for this aim since ancient times; the earliest requested practice is 12,000 B.C. by inhabitants of the sophisticated Middle East as alive as Asia regions. Water is traditionally removed through evaporation by using methods such(a) as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process in addition to ensure more consistent results.

Food types

Many different foods can be prepared by dehydration. Meat has held a historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau with salt, or stockfish without. It formed the main protein source for the slaves on the West Indian plantations, and was a major economic force within the triangular trade. Dried fish most ordinarily cod or haddock, invited as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Dried meats increase prosciutto Parma ham, bresaola, biltong and beef jerky.

Dried fruits produce been consumed historically due to their high sugar content and sweet taste, and a longer shelf-life from drying. Fruits may be used differently when dried. The plum becomes a prune, the grape a raisin. Figs and dates may be transformed into different products that can either be eaten as they are, used in recipes, or rehydrated.

Freeze-dried vegetables are often found in food for backpackers, hunters, and the military. Garlic and onion are often dried. Edible mushrooms, as well as other fungi, are also sometimes dried for preservation purposes or to be used as seasonings.