Dry foods are those foods that have been processed to the point that they no longer retain moisture and are suitable for extended storage without cooking. This type of drying protects the food from spoiling or becoming moldy. Dried foods are also known as dehydrated foods. Food drying is also a method of meat preservation where food is dried through the elimination of moisture. Drying inhibits the development of fungi, yeasts, and bacteria through the complete removal of water from the food.
Food can be dried for many reasons such as to preserve them, to store them, or to prepare them for freezing. Dried fruits, such as dried apples, dried bananas, dried carrot, dried pear, and dried plums are some of the dried fruits commonly found in most households. Dried fish and dried meat are other types of dried foods. Dried fruits are commonly used in making jellies, candies, ice cream, custards, and pickles.
Dried fish is an example of how drying can be advantageous. The process of drying fish makes use of deep room dehydrators. Dried fish can be kept for months. In addition to fruits and vegetables, dried foods are also used as salt substitutes, candy substitutes, marmalade, and as an ingredient for stews, soups and snacks soft dried passionfruit.
Dried fruits, on the other hand, are examples of how dried food can be beneficial. Some dried fruits, like dried apple, can be kept for years. Dried bananas, dried pear, and dried plums are some examples of dried fruits commonly found at home. Dried fish is another example of how dried foods can be utilized for long-term storage or consumption.
Dried food preservation techniques are used to maintain different varieties of dried products, as well. For example, drying apples and pears ensures that they maintain their crispness for a long time. On the other hand, drying berries ensures that they last longer and retain their shades for longer periods of time. Other methods of drying foods include air-to-air or air-to-dry drying methods. Air-to-air drying methods require frequent replacement of supplies and involve higher costs.
Dried fruits and vegetables to preserve their moisture by closing the surface pores of the food. This reduces the loss of moisture during storage or transportation. Moisture content can be affected by the type of moisture source used, such as water, dry, or moist milk. Dried foods also have high rates of absorption compared to fresh foods. These effects can be offset through the proper use of appropriate moisture sources.