Pros and Cros of Drying Food


Drying foods can weigh as little as 10% of that of what the fresh food weighed before the drying process.

Removing water from food and thereby inhibiting bacterial growth in foods is the method of food preservation known as drying. This method has been around since ancient times. Today solar or electric food dehydrators are used to speed this drying process and makes it possible to dry food even in humid conditions.

Advantages:

Dried foods if stored properly can keep indefinitely

Dried foods are extremely lightweight and can be moved easily. Drying foods can weigh as little as 10% of that of what the fresh food weighed before the drying process.

Drying foods can be a great way to save foods that are bought in excess. For instance, when we buy a stalk of celery, we use just so much of it. The rest we can dry to use in soups at a later time.

Dried fruits are a sweet alternative to sugary treats, and dried herbs and vegetables add flavor to otherwise boring foods.

Disadvantages:

Dried food does not taste the same as fresh food does.

Moisture can cause dried foods left in the food in the drying process or allowed in during storage can cause mold on food.

Overly dried fruits, vegetables and meats can be exceptionally hard, often to the point where they do not soften. Texture is often noticeably changed. Jerky for instance will never be made into a regular piece of meat. Fruit leathers will never become fruit or fruit sauce again. The dried product would rot before it softened.

Dehydrated foods have had all the water removed, so be sure to increase fluid intake if consuming large quantities of dried foods. If you intersted in more information on Dried Food or Freeze Dry Machine Solution , including its history and applications, check out the links below https://www.gf-machine.com/