The method
of dehydrating food begun with the ancient man drying meat on sticks lay out in
the sun or over fire. Among all methods of food preservation drying foods is
the most popular. Dried foods are generally food free of water. These foods
undergo a process called food drying. Drying food is a preservation process
that was originally used many years ago. It is the oldest type of food
preservation. This type of preservation may not replace freezing or canning of
food but it works just as well as the other types of preservation. However,
food drying has advantages over freezing and canning. There are various types
or methods of drying food. These are:
- Sun drying
- Oven and
- Electric dehydrators
In the early
years, when the method came to be, salting and sun drying were the most popular
methods used.
Benefits Of Dried Food
After water
is eliminated from food, bacteria and molds cannot survive in the dehydrated
environment. This eliminates the possibility of food spoiling due to
microorganisms that grow on food. Apart from adding the shelf life of food,
dried food also has nutritional values. Dried
fruits or foods are a very good source of energy. This is because they have
concentrated fruit glucose. Fruits contain large amounts of vitamins and also
minerals. The drying process may lead to the destruction of some vitamins in
the fruit especially vitamins A and C. Fruit and
other foods that can be dried are first exposed to sulfur before the drying
process begins. Doing this helps retain vitamins A and C in the fruit. The fruits
and other foods are exposed to sulfur because it destroys thiamine which is one
of the vitamin B. fruit is not a crucial source of thiamine. Many of the dried
fruits are rich in iron and riboflavin.
Vegetables
are a very good source of minerals and the B vitamins. Both fruits and
vegetables are a source of useful fiber or bulk we need. Water used to cook or
soak dried food should not be discarded. The water is rich in nutrients from
the dried food. The water can also be used in the preparation of recipes to
make gravy and sauces.
The best and widely accepted way of
retaining the nutritional value of dried foods is by controlling the drying
process with out most care. Low heat therefore, should be used when drying food.
When storing the dried food low humidity should be observed.
Dried food
requires less cooking time than fresh foods. This saves time when cooking. When
food is dried, it often decreases in mass and volume. This eases movement and
storage of the dehydrated food.
Another advantage of dehydrated vegetables
is that you are able to measure small amounts of it from a package of the same.
You can also form soups or stews without opening a full package. Small amounts
can also be eaten for single meals instead of purchasing expensive cans at the
grocery stores.
Dehydrated foods also comes in handy for scouts and army men. They provide a quick meal that can be fixed fast.
Posted by <a href="https://plus.google.com/u/0/113472606118778464088/?rel=author">Emily B. Goodwin</a>
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