Food drying

Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.

Many different foods can be prepared by dehydration. Meat has held an historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau (with salt), or (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 shark meat, known as Hákarl, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Currently popular dried meats include prosciutto (a.k.a. Parma ham), bresaola, and beef jerky.

Dried fruits have been consumed historically due to their high sugar content and sweet taste, and a longer shelf-life from drying.Fruits are often observed differently when dried. The plum becomes a prune, the grape a raisin. Figs and dates are also transformed into new, different products that can either be eaten as they are, used in recipes, or rehydrated.

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