Food Drying as Preservation || Food Marketing and Technology

 Dehydration of food is one of the oldest methods of food preservation. Drying Food Preservation reduces the moisture content of foods and is light and easy to store, so it is an easy alternative to other food preservation techniques. In fact, Drying Food Preservation can also be used in combination with other food preservation techniques such as freezing and canning. This will further improve the food preservation process. Drying Food Preservation is easy, safe, and easy to learn. Early American settlers practiced using the natural forces of the sun and wind to dry food. And today, the use of technology has revolutionized this method of food preservation. Modern dehydrators allow you to dry foods such as fruit leather, fruit potato chips, dried nuts and seeds, and dried meat at home all year round. Easy to store and transport, no refrigeration required, so dried foods are ideal not only for home use but also for harsh outdoor use. In addition, dry foods are a good source of rapid energy and healthy nutrition, as only water is lost during storage. For example, beef jerky, dried nuts, and seeds are good sources of protein for snacks and meals. Fruit leather and chips provide plenty of quick energy. You can also make easy-to-digest casseroles and soups from dried vegetables, and soak them in water to increase their nutritional value. Thus, dried foods are an easy nutritional option for busy executives, hungry backpackers, and active women and children, all of whom can benefit from the ease of use and nutritional value of dried foods.

How drying food helps preservation?

Drying essentially dehydrates or removes water from food, and this simple action suppresses the growth of bacteria, mold and yeast. In addition, it slows the action of the enzyme  without deactivating it. These factors make food less likely to spoil, making drying an effective food preservation technique. Drying removes  water from the food, which also reduces the weight of the food. Not only does this reduce weight, it also reduces size. To use the feed, just add water. The optimum temperature for drying and storing food is 140 ° F. However, for meat and chicken, the USDA Meat and Chicken Hotline recommends heating the meat to 160 ° F and the chicken to 165 ° F before starting the drying process. Once the heating is complete, the dehydrator temperature will be constant at 130-140 ° F. At higher temperatures, the food  will be cooked without drying. Food is cooked on the outside and  moisture is trapped inside. Drying is a slow process and you should not try to speed it up by raising the temperature.

 

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