by P. Kendall, P. DiPersio and J. Sofos1
Drying is one of the oldest methods of food preservation. Drying preserves foods by removing enough moisture from food to prevent decay and spoilage. Water content of properly dried food varies from 5 to 25 percent depending on the food. Successful drying depends on:
- enough heat to draw out moisture, without cooking the food;
- dry air to absorb the released moisture; and
- adequate air circulation to carry off the moisture