Gathers the preservation methods that keep food by removing its water, including food drying, freeze drying, spray drying, osmotic dehydration and the dried meat kilishi. A method belongs here when its own cited article describes removing water from food. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Drying and Dehydration
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Sources
Food Drying (Wikipedia)
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Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
Freeze drying (Wikipedia)
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Freeze drying, also known as lyophilization or cryodesiccation, is a low-temperature dehydration process that involves freezing the product and lowering pressure, thereby removing the ice by sublimation.
Spray drying (Wikipedia)
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Spray drying is a method of forming a dry powder from a liquid or slurry by rapidly drying with a hot gas.
Osmotic dehydration (Wikipedia)
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Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in a hypertonic (osmotic) solution.
Kilishi (Wikipedia)
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Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria.
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