| 词条 | Food drying |
| 释义 |
}}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.[2] 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.[3] Food typesMany different foods can be prepared by dehydration. Meat has held a historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau (with salt), or stockfish (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 fish most commonly cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Dried meats include prosciutto (Parma ham), bresaola, biltong 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.[4] Fruits may be used differently when dried. The plum becomes a prune, the grape a raisin. Figs and dates may be transformed into different products that can either be eaten as they are, used in recipes, or rehydrated. Freeze-dried vegetables are often found in food for backpackers, hunters, and the military. Garlic and onion are often dried. Edible mushrooms, as well as other fungi, are also sometimes dried for preservation purposes or to be used as seasonings. PreparationHome drying of vegetables, fruit and meat can be carried out with electrical dehydrators (household appliance) or by sun-drying or by wind.[5] Preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time. Industrial food dehydration is often accomplished by freeze-drying. In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value.In addition, another widely used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design, construct and maintain. More so, it is very affordable and has been reported to retain most of the nutritional properties of food if dried using appropriate drying conditions.[6] Other methodsThere are many different methods for drying,[7] each with their own advantages for particular applications. These include: {{Div col}}
See also{{Portal|Food}}{{Div col}}
References1. ^Grandidier (1899), p. 521 2. ^"Historical Origins of Food Preservation". Accessed June 2011. 3. ^{{cite book |editor1-last=Rahman |editor1-first=M. Shafiur |title=Handbook of Food Preservation |date=2007 |publisher=CRC Press |location=Boca Raton |isbn=9781420017373 |edition=2nd |language=English}} 4. ^{{cite book|isbn=978-0805052473|title=The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present|author=Trager, James|publisher=Henry Holt|year=1997}} 5. ^{{cite web|title=Food Dehydrator reviews|url=http://dehydratorjudge.com/|publisher=www.dehydratorjudge.com|accessdate=19 April 2016}} 6. ^{{cite journal|title=Modeling the thin-layer drying of fruits and vegetables: A review |date=2016-02-04 |doi=10.1111/1541-4337.12196 |volume=15 |issue=3 |journal=Comprehensive Reviews in Food Science and Food Safety |pages=599–618|last1 = Onwude|first1 = Daniel I.|last2=Hashim |first2=Norhashila |last3=Janius |first3=Rimfiel B. |last4=Nawi |first4=Nazmi Mat |last5=Abdan |first5=Khalina }} 7. ^1 2 {{cite journal|journal=J Sci Food Agric|year=2016|volume=96|issue=6|pages=2055–62|doi= 10.1002/jsfa.7317|title=Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders|authors=Si X, Chen Q, Bi J, Wu X, Yi J, Zhou L, Li Z|pmid=26108354}} 8. ^{{cite journal|url=https://zenodo.org/record/895601 |title=Recent advances of novel thermal combined hot air drying of agricultural crops |date=2016-10-30 |accessdate=2017-03-25 |doi=10.1016/j.tifs.2016.09.012 |volume=57 |issue=A |journal=Trends in Food Science & Technology |pages=132–145|last1=Onwude |first1=Daniel I. |last2=Hashim |first2=Norhashila |last3=Chen |first3=Guangnan }} External links{{Commons category|Dried food}}
5 : Cooking techniques|Drying processes|Food technology|Dried foods|Garde manger |
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