DRYING (FOOD)

'Drying' is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. Drying food using the sun and wind to prevent spoilage has been known since ancient times. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then water is removed by sublimation.
Drying works by removing the water from food which the bacteria and micro-organisms within the food and from the air need to grow. It also creates a hard outer-layer, helping to stop micro-organisms from entering the food.

Contents

Food types

Methods

Drying in the United States

See also

References

External links

Food types

Many different foods are prepared by drying. Good examples are meat such as prosciutto (a.k.a. Parma ham), bresaola, and beef jerky. Fruits change character completely when dried: the plum becomes a prune, the grape a raisin; figs and dates are also transformed. Drying is rarely used for vegetables as it removes the vitamins within them. It is however used commonly for meat in partner with salting.
For centuries, much of the European diet depended on dried cod, known as salt cod or 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 and salted reindeer meat is a traditional Sami food. First the meat is soused. It is kept in saltwater for a couple of days to guarantee the conservation of the meat. Then the meat is dried in the sun in spring when the air temperature is below zero. The dried meat can be further processed to make soup.

Methods

There are many different methods for drying, each with their own advantages for particular applications; these include:

★ Bed dryers

★ Fluidized bed dryers

★ Shelf dryers

★ Spray drying

★ Sunlight

Drying in the United States

In the United States, home food dehydration has been practiced for years by various interest groups, including survivalists, recreational enthusiasts, various other types of enthusiasts, as well as farmers and gardeners.
In 2007 the development of the dehydration technology that resulted in reconstituted instant mashed potatoes was designated an ACS National Historical Chemical Landmark in recognition of its significance for "increased U.S. potato production and utilization, provided key products for food aid programs, and made a lasting and significant impact on the ways in which foods are processed worldwide".^[1]

See also

★ Dried fruit

★ Meat extract

★ Bouillon cube

★ Instant soup

★ Instant noodles

References

1. http://acswebcontent.acs.org/landmarks/landmarks/dehydration/dehydration.html

External links

★ Clemson University Extension School's Instructions on Food Dehydrating