Drying (food)
From Wikipedia, the free encyclopedia
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.
Many different foods are prepared by drying. Good examples are meat such as prosciutto, aka Parma ham, bresaola, and beef jerky. Fruits that, when fresh, have a high water content, change their character completely when dried: the plum becomes a prune, the grape a raisin; figs and dates are also transformed.
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 Lappish 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.
In the United States, home food dehydration has been practiced for years by various interest groups, including religious fundamentalists, survivalists, recreational enthusiasts, as well as farmers and gardeners.
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
[edit] Other home food preservation methods
[edit] See also
- Dried fruit
- Meat extract
- Bouillon cube
- Instant soup
- Instant noodles
