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Drying is a mass transfer process consisting of the removal of water or another solvent [1] by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products.
Drying food is a method of food preservation that removes enough moisture from the food that bacteria, yeast and molds cannot grow. Low humidity, low heat and good air circulation are critical for successful drying.
A drying method is defined as a technique used to remove moisture from materials, typically through the application of heat, which drives water from the substance and allows for the measurement of weight loss to determine moisture content.
Drying food is simple, safe and easy to learn. With modern food dehydrators fruit leathers, banana chips, pumpkin seeds and beef jerky can all be dried year-round at home. Dried foods are ideal for backpacking and camping. They are lightweight, take up little space and do not require refrigeration.
Learn the basics of drying foods at home, including safe methods, equipment considerations, and practical uses for dehydrated foods.
The proper methods of drying are one of these four methods: Air drying, sun drying, oven drying, or dehydration. Learn how to properly do each of these methods.
