This article focuses only on one specialized aspect of the subject. Please help improve this article by adding general information and discuss at the talk page.(July 2013)
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions.[2] Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.[3]
Flattened fish drying in the sun in Madagascar. Fish are preserved through such traditional methods as drying, smoking and salting.[1]A whole potato, sliced pieces (right), and dried sliced pieces (left), 19431890 newspaper advertisement showing tin of dried coconut
Dried fruits have been consumed historically due to their high sugar content and sweet taste, and a longer shelf-life from drying.[4]Fruits may be used differently when dried. The plum becomes a prune, the grape a raisin. Figs and dates may be transformed into different products that can either be eaten as they are, used in recipes, or rehydrated.
Freeze-dried vegetables are often found in food for backpackers, hunters, and the military. Garlic and onion are often dried and stored with their stalks braided. Edible mushrooms are sometimes dried for preservation or to be used as seasonings.
Preparationedit
Home drying of vegetables, fruit and meat can be carried out with electrical dehydrators (household appliance) or by sun-drying or by wind.[5] Preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time.
Industrial food dehydration is often accomplished by freeze-drying. In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value. In addition, another widely used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design, construct and maintain. More so, it is very affordable and has been reported to retain most of the nutritional properties of food if dried using appropriate drying conditions.[6]
Hurdle technology is the combination of multiple food preservation methods. Hurdle technology uses low doses of multiple food preservation techniques in order to ensure food is not only safe but is desirable visually and texturally.
Packagingedit
Packaging ensures effective food preservation. Some methods of packaging that are beneficial to dehydrated food are vacuum sealed, inert gases, or gases that help regulate respiration, biological organisms, and growth of microorganisms.[citation needed]
Other methodsedit
This electric food dehydrator, shown drying mango and papaya slices, has a hot air blower that blows air through food-laden trays.
There are many different methods for drying,[7] each with its own advantages for particular applications. These include:
^"Historical Origins of Food Preservation". Accessed June 2011.
^Rahman, M. Shafiur, ed. (2007). Handbook of Food Preservation (2nd ed.). Boca Raton: CRC Press. ISBN9781420017373.
^Trager, James (1997). The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present. Henry Holt. ISBN978-0805052473.
^"Food Dehydrator reviews". www.dehydratorjudge.com. Retrieved 19 April 2016.
^Onwude, Daniel I.; Hashim, Norhashila; Janius, Rimfiel B.; Nawi, Nazmi Mat; Abdan, Khalina (2016-02-04). "Modeling the thin-layer drying of fruits and vegetables: A review" (PDF). Comprehensive Reviews in Food Science and Food Safety. 15 (3): 599–618. doi:10.1111/1541-4337.12196. PMID 33401820.
^ abcSi X, Chen Q, Bi J, Wu X, Yi J, Zhou L, Li Z (2016). "Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders". J Sci Food Agric. 96 (6): 2055–62. doi:10.1002/jsfa.7317. PMID 26108354.
^Onwude, Daniel I.; Hashim, Norhashila; Chen, Guangnan (2016-10-30). "Recent advances of novel thermal combined hot air drying of agricultural crops". Trends in Food Science & Technology. 57 (A): 132–145. doi:10.1016/j.tifs.2016.09.012. Retrieved 2017-03-25.
External linksedit
Wikimedia Commons has media related to Food drying.
National Center for Home Food Preservation, drying section
January 01, 1970
food, drying, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, c. This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Food drying news newspapers books scholar JSTOR June 2011 Learn how and when to remove this message This article focuses only on one specialized aspect of the subject Please help improve this article by adding general information and discuss at the talk page July 2013 Learn how and when to remove this message Food drying is a method of food preservation in which food is dried dehydrated or desiccated Drying inhibits the growth of bacteria yeasts and mold through the removal of water Dehydration has been used widely for this purpose since ancient times the earliest known practice is 12 000 B C by inhabitants of the modern Middle East and Asia regions 2 Water is traditionally removed through evaporation by using methods such as air drying sun drying smoking or wind drying although today electric food dehydrators or freeze drying can be used to speed the drying process and ensure more consistent results 3 Flattened fish drying in the sun in Madagascar Fish are preserved through such traditional methods as drying smoking and salting 1 A whole potato sliced pieces right and dried sliced pieces left 1943 1890 newspaper advertisement showing tin of dried coconut Contents 1 Food types 2 Preparation 3 Packaging 4 Other methods 5 See also 6 References 7 External linksFood types edit nbsp A collection of dried mushrooms nbsp Sun drying octopus Many different foods can be prepared by dehydration Meat has held a historically significant role For centuries much of the European diet depended on dried cod known as salt cod bacalhau with salt or stockfish without It formed the main protein source for the slaves on the West Indian plantations and was a major economic force within the triangular trade Dried fish most commonly cod or haddock known as Hardfiskur is a delicacy in Iceland while dried reindeer meat is a traditional Sami food Dried meats include prosciutto Parma ham bresaola biltong and beef jerky Dried fruits have been consumed historically due to their high sugar content and sweet taste and a longer shelf life from drying 4 Fruits may be used differently when dried The plum becomes a prune the grape a raisin Figs and dates may be transformed into different products that can either be eaten as they are used in recipes or rehydrated Freeze dried vegetables are often found in food for backpackers hunters and the military Garlic and onion are often dried and stored with their stalks braided Edible mushrooms are sometimes dried for preservation or to be used as seasonings Preparation editHome drying of vegetables fruit and meat can be carried out with electrical dehydrators household appliance or by sun drying or by wind 5 Preservatives such as potassium metabisulfite BHA or BHT may be used but are not required However dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time Industrial food dehydration is often accomplished by freeze drying In this case food is flash frozen and put into a reduced pressure system which causes the water to sublimate directly from the solid to the gaseous phase Although freeze drying is more expensive than traditional dehydration techniques it also mitigates the change in flavor texture and nutritional value In addition another widely used industrial method of drying of food is convective hot air drying Industrial hot air dryers are simple and easy to design construct and maintain More so it is very affordable and has been reported to retain most of the nutritional properties of food if dried using appropriate drying conditions 6 Hurdle technology is the combination of multiple food preservation methods Hurdle technology uses low doses of multiple food preservation techniques in order to ensure food is not only safe but is desirable visually and texturally Packaging editPackaging ensures effective food preservation Some methods of packaging that are beneficial to dehydrated food are vacuum sealed inert gases or gases that help regulate respiration biological organisms and growth of microorganisms citation needed Other methods edit nbsp This electric food dehydrator shown drying mango and papaya slices has a hot air blower that blows air through food laden trays There are many different methods for drying 7 each with its own advantages for particular applications These include Convection drying Bed dryers Drum drying Freeze Drying Microwave vacuum drying 7 Shelf dryers Spray drying Infrared radiation drying 7 Combined thermal hybrid drying 8 Sunlight Commercial food dehydrators Household ovenSee also edit nbsp Food portal Bouillon cube Curing Dried fruit Instant noodles Instant soup List of dried foods List of smoked foods Meat extractReferences edit Grandidier 1899 p 521 Historical Origins of Food Preservation Accessed June 2011 Rahman M Shafiur ed 2007 Handbook of Food Preservation 2nd ed Boca Raton CRC Press ISBN 9781420017373 Trager James 1997 The Food Chronology A Food Lover s Compendium of Events and Anecdotes from Prehistory to the Present Henry Holt ISBN 978 0805052473 Food Dehydrator reviews www dehydratorjudge com Retrieved 19 April 2016 Onwude Daniel I Hashim Norhashila Janius Rimfiel B Nawi Nazmi Mat Abdan Khalina 2016 02 04 Modeling the thin layer drying of fruits and vegetables A review PDF Comprehensive Reviews in Food Science and Food Safety 15 3 599 618 doi 10 1111 1541 4337 12196 PMID 33401820 a b c Si X Chen Q Bi J Wu X Yi J Zhou L Li Z 2016 Comparison of different drying methods on the physical properties bioactive compounds and antioxidant activity of raspberry powders J Sci Food Agric 96 6 2055 62 doi 10 1002 jsfa 7317 PMID 26108354 Onwude Daniel I Hashim Norhashila Chen Guangnan 2016 10 30 Recent advances of novel thermal combined hot air drying of agricultural crops Trends in Food Science amp Technology 57 A 132 145 doi 10 1016 j tifs 2016 09 012 Retrieved 2017 03 25 External links edit nbsp Wikimedia Commons has media related to Food drying National Center for Home Food Preservation drying section Retrieved from https en wikipedia org w index php title Food drying amp oldid 1212265947, wikipedia, wiki, book, books, library,
