Dehydrated fruits and vegetables are found in a number of retail outlets these days. Food dehydration prevents the growth of microorganisms (enzymes) and bacteria. According to the University of Missouri, removing water from food by circulating hot, dry air through it is the easiest, most economical process to preserve food.
Before the development of food-dehydration machines, people dehydrated food using of the sun's heat or by applying salt. Dehydration is the first known method of food preservation. Removing most of the liquid does not leave a totally dry product. Dehydrated fruit that has only a 25% moisture content will still be somewhat pliable and soft to the touch. In addition, the dehydrated product will be easy to chew and retain just about all the flavor of a fresh counterpart.
One question many people have regards the amount of nutrition that is found in food that has undergone a process of dehydration. The good news is that there is little to no difference in the vitamins and nutrients contained in dehydrated fruit and vegetable products in comparison to their fresh counterparts.
Dehydration slightly affects the nutritional value of the food, especially when processed in a home environment rather than a commercial setting. Minerals such as potassium, sodium and magnesium are retained in fruits when dried, and when dried foods such as carrots, bell peppers and mangoes are kept in dark places, vitamin A is preserved. Some vitamin C, an air-soluble nutrient, is lost during the drying process.
There are some fruit products of dehydration that will remove all but three to five percent of the moisture content. As a substitute for high fat snack foods, these crunchy dehydrated fruit options can be a great way to still enjoy an afternoon snack without consuming a lot of empty calories.
Dehydrated carrot is an excellent example of this degree of dehydration. The end product still retains a large amount of nutrients, and has the benefit of a crispy texture. Essentially, dehydrated fruit is simple the same product, less most of the moisture content. Most forms of this products reduce the amount of moisture to roughly a quarter of the amount found in the fresh variety.
Dehydrated vegetables and fruits are naturally low in fat and high in fiber and carbohydrates. One important point to remember is that homemade dehydrated foods should always be kept in a cool, dry and dark location. Store them in airtight containers such as jars or freezer bags until needed.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products. carbodiimide
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