Food drying, or dehydration, is a preservation technique that removes the water content of a food, whether by sun and air drying, oven drying, smoking or mechanical dehydration, so that the bacteria, yeasts and molds that need moisture to grow can no longer thrive. It is among the oldest preservation techniques, practiced worldwide on foods from fruit, meat and fish to herbs and grains, and it produces staples such as raisins, jerky, dried pasta and dried chili peppers. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year) Origin RegionAsia and the Middle East 1 Connections
Sources
1. Food drying (Wikipedia)
Introduction, third sentence
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 Asian and Middle Eastern regions.
Introduction, earliest practice
the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions.
View the SourceFood Drying (Wikipedia)
WikipediaLead section
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.
- In Category: Culinary Techniques
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