Food Drying Techniques

Preserving food the old fashion way.

Drying is used to remove water from foods for two reasons: to prevent (or inhibit) micro-organisms and hence preserve the food and to reduce the weight and bulk of food for cheaper transport and storage.

When carried out correctly, the nutritional quality, colour, flavour and texture of rehydrated foods are slightly less than fresh food but, for most people, this has only minor nutritional significance as dried foods form one component in the diet.

However, if drying is carried out incorrectly there is a greater loss of nutritional and eating qualities and more seriously, a risk of microbial spoilage and possibly even food poisoning.