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.

A collection of dried mushrooms

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]

References
Wikimedia Commons has media related to Dried food.
  1. "Historical Origins of Food Preservation". Archived 2011-10-15 at the Wayback Machine Accessed June 2011.
  2. Grandidier, A. (1899). Guide de l'immigrant à Madagascar (in French). Paris: A Colin et cie. p. 521.
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