• Skip to primary navigation
  • Skip to main content

Biomanantial

Slimming, Beauty, Medicinal Plants

Main Navigation

Biomanantial

What would you like to find?
Browse by categories
  • Dietetics
    • Edible seaweed
    • Lose weight
    • Healthy Food
    • Diets
    • Syrup sap diet
    • Dietary
    • Vegetarian
    • Macrobiotic Food
  • Health
    • Pregnancy & Parenting
    • Fitoterapia
    • Herb teas
    • Manual therapy
    • Nature Centers
    • Alternative Therapies
    • Chinese Medicine
  • Beauty
    • Hair Care
    • Facial Care
    • Skin
    • Natural Cosmetics
    • Chest, Legs and Buttocks
  • Personal Development
    • Emotional Intelligence
    • Stress and Anxiety
    • Dating and Love
  • Organic Farming
    • Organic Nutrition
    • Natural Life
    • Environment
    • Transgenics
  • Sports nutrition
    • Burn Fat
    • Supplementation
    • Training and Exercises
  • Recipes & Cooking
    • Food Therapy
    • Seaweed Recipes
    • Soya recipes
    • Fruit recipes
    • Recipes with vegetables
    • Recipes with Grains
    • World Cuisine
  • Biomanantial from A to Z
  • All topics

Dehydrated food (dried): advantages, properties and procedure

Dehydrated food (dried): advantages, properties and procedure
  • Manifesto of the Platform for the Defense of Natural Health
  • What is Organic Agriculture?

Published: 05/28/2011 - Updated: 02/24/2018

Author: K. Laura Garcés G

Dehydration or drying of food is to remove as much water or moisture of the food as possible under certain controlled conditions such as temperature, humidity, air speed and movement. Water is the basic element for human life, but also for microbial life, so when it’s removed, helps to give a longer life to the food.

The drying causes the food get reduced in size because it has lost much of its volume (water), and as a result, you have a small food with lighter consistency food, good taste and odor which is very resistant and easy for transportation, with minimal risk of decay or microbial growth.

Contents

  • Advantages of dried foods
  • The benefits
  • Procedures for quality dried food
  • A little history…

Advantages of dried foods

A fresh food is easily rotted due to various factors such as the action of molds, yeasts, bacteria and enzymes. When exposed to air and at elevated temperatures, the decomposition process accelerates by changing its color, appearance, smell and taste. When a food is rotting, is harmful to health.

Because of this, man has sought ways to keep the food safe to dispose of it at any time of year, especially in times of famine and drought. Drying has been one of the best ways to leverage and store food since ancient times.

The benefits

  • It can preserve large percentage of its flavor, color, texture and appearance for a long time.
  • You can re-hydrate for consumption.
  • Its nutritional properties are preserved almost in its entirety.
  • Its size is smaller and are lighter than in its natural state.
  • It is easy to transport and storage.
  • Makes transportation more affordable and reduce the storage space.
  • Long preservation.
  • They can be found in any season.
  • They are a good choice for busy people.
  • They are a good, healthy snack or appetizer.
  • Excellent as food for hiking, camping, etc.
  • Foods that are used in the dehydration are from very good quality.
  • You can dehydrate all kinds of food like fruit, vegetables, seaweed, seeds, grains, meats, etc.

Procedures for quality dried food

The first and most important is to consider certain rules in the dried to prevent the spread of pathogens and bacteria in food. You should remove affected fruit and vegetables, and wash them very well.

Bleaching: This process is used especially in vegetables and fruits to maintain their color and flavor. This method involves introducing the food into boiling salted water or steam (in the case of green leafy vegetables) for a few seconds or minutes, depending on the food. Then plunge into ice water and drain.

Lemon bath: This method is used to prevent oxidation of food, as in the case of apples, for example. In this case, add squeezed lemon juice directly on the food to be dehydrated or immerse it in some water with lemon juice. Let dry without washing.

Once you have completed these methods, then continue with dehydration.
There are several techniques for drying food. The most economical doesn’t require electricity, dehydration with the sun’s rays and a fan so that hot air is in constant circulation. Some industrial processes use ovens or dehydrators machines.

  • Henna Tattoo
    MORE IN BIOMANANTIAL
    Henna Tattoo

Once you dried the product, you have to make proper storage to prevent microbial contamination, moisture with fungus and insect contact.
The best way to store it is in an airtight container. Put in a cool and dry environment without being exposed to sunlight or direct light. The product should be consumed as soon as possible after opening the container or seal tightly to avoid contamination.

A little history…

Various techniques to do this have developed over the years, and among them is food dehydration, which was one of the first methods used to preserve foods.

The Incas used this method of preserving fresh food placing under the rays of the sun (the sun was considered their God.) The nuts were very useful during the Middle Ages, as well as raisins, chili peppers, dried apricot, dried figs, etc. were part of traditional cuisine in many countries.

1 estrella2 estrellas3 estrellas4 estrellas5 estrellas

(4 votes, average: 4.25 out of 5)

Loading...

About the author

By K. Laura Garcés G

Writer, therapist and lecturer. She is a lover of natural medicine and the power of mind and emotions in body and life. In addition, he has studied nutrition and develops appropriate diets to support this healing process.She has written more than 1500 articles in magazines in Spain and Mexico, winner of two literature contests. Linkedin.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie policy

You may also be interested

  • Henna: Natural Dyes Henna: Natural Dyes They say the hair is part of the face. Thus the dye is a good [...]
  • Spirulina: How to take, uses and characteristics Spirulina: How to take, uses and characteristics The Spirulina is a unicellular alga that grows and multiplies in natural waters in alkaline [...]
  • Rice: Intestinal Regulatory, Cardiovascular Health, Cancer Prevention and more Rice: Intestinal Regulatory, Cardiovascular Health, Cancer Prevention and more Nutritious and healthy, it is rich in carbohydrates and vitamins of group B. For its [...]

You are here: Biomanantial » Dietetics » Healthy Food » Dehydrated food (dried): advantages, properties and procedure

All about Healthy Food

  • The power of Whole Grains The power of Whole Grains Whole grains like brown rice, wheat, oats and rye integral not only taste delicious but [...]
  • Soybean: Textured vegetable protein, Tofu and more Soybean: Textured vegetable protein, Tofu and more Soybean or soy plant is the seed of the leguminous soybean plant. Soybeans and derivatives [...]
  • Kefir: how to do it , conservation and more Kefir: how to do it , conservation and more Originally from Caucasus, kefir is a type of water-alcohol fermentation of milk. The longevity of [...]
  • Cereals Cereals Most of us are aware that we consume more cereal. We are accustomed to seeing [...]
  • Sesame: Not only the seed, Benefits and Properties Sesame: Not only the seed, Benefits and Properties Sesame (Bennis in West Africa), is cultivated in large areas in the world and in [...]

Copyright © 2023 · Biomanantial
   
Disclaimer  About Us  Cookies Policy  Privacy policy  Contact  Topics
RIVAS INTERNET S.L. CIF: ESB86492501 Travesía Fortuny, 2. 28300 Aranjuez. Spain.
The services, content and products on our website are for informational purposes only. Biomanantial does not provide medical advice, diagnosis or treatment