Food drying
Food drying is a method of preserving food. The food is dried (either dehydrated or desiccated). Drying stops the growth of bacteria and fungi by removing water. These micro-organisms, which cause food to spoil, need water to survive.
This method of preserving food has been used since ancient times. The earliest known practice is 12,000 BC by people in the Middle East and Asia.[1]
Water is traditionally removed through evaporation by drying the food in the air, sun or in smoke. A great variety of drying techniques are now used.
Many different foods can be preserved by drying. Meat and fish are preserved through such traditional methods as drying, smoking and salting.[2]
Food Drying Media
Flattened fish drying in the sun in Madagascar. Fish are preserved through such traditional methods as drying, smoking and salting.
A whole potato, sliced pieces (right), and dried sliced pieces (left), 1943
1890 newspaper advertisement showing tin of dried coconut
Octopus drying under the sun in Plaka, Crete.
This electric food dehydrator, shown drying mango and papaya slices, has a hot air blower that blows air through food-laden trays.
Related pages
References
- ↑ "Historical Origins of Food Preservation". Archived 2011-10-15 at the Wayback Machine Accessed June 2011.
- ↑ Grandidier, A. (1899). Guide de l'immigrant à Madagascar (in français). Paris: A Colin et cie. p. 521.