{"Page URL":"https://www.appropedia.org/DRYFOOD","Page description":"[[DRYFOOD]]\nDRYING OF FOODS Drying is used to remove water from foods for two reasons: to prevent (or inhibit) micro-organisms and hence preserve the food and to reduce the weight and bulk of food for cheaper transport and storage. When carried out correctly, the nutritional quality, colour, flavour and texture of rehydrated foods are slightly less than fresh food, but for most people this has only minor nutritional significance as dried foods form one component in the diet. However, if drying is carried out incorrectly there is a greater loss of nutritional and eating qualities and more seriously, a risk of microbial spoilage and possibly even food poisoning. This technical brief therefore describes some of the requirements for proper drying and summarises information on the various drying equipment available. Drying can be carried out using hot air or, less commonly, hot metal pans . The last stage in making","Page image":"File:Mason jars with dehydrated raspberries and oranges.jpg","Page language":"en","Page license":"CC-BY-SA-3.0","Page title":"DRYFOOD","Page views":"31","Page year":"Monday, 01-Jan-07 00:00:00 UTC","Modification date":"Friday, 28-Nov-25 14:21:23 UTC"}