Since ancient times, humans have started to preserve their foods. And this preserved food is accessed when the conditions are odd. When there was not the availability of quick and easy foods, the preserved foods consumed for living. It was the time when different types of traditional food preservation methods were followed. Some of them were very reliable and some of them have also failed. But in this modern world, we are looking forward to the use of different types of equipment that can help with food preservation.
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 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. 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.
Home drying of vegetables, fruit and meat can be carried out with electrical dehydrators (household appliance) or by sun-drying or by wind. 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.
Another form of food dehydration is irradiation. Irradiation uses x-rays, ultraviolet light, and ionizing radiations to penetrate food to the point of sterilization. Astronauts and people who are highly at risk for microbial infections benefit from this method of food drying.
Hurdle technology is the combination of multiple food preservation methods. Hurdle technology uses low doses of multiple food preservation techniques in order to ensure food is not only safe but is desirable visually and texturally.
And the advancement of technology has also helped us to get this equipment directly from the market and they are used at our homes and at several other venues. But when you are preserving a food item, you also need to ensure that its overall texture, taste, and quality remain up. If you are accessing a food item after some time of preservation and its taste and texture is gone, then it’s of no use. And when it comes to the preservation of fruits, you always need to ensure that it remains in the best shape for a long time. This is where the use of the best fruit dryer can make a big difference for sure.
Most of the time we think that fruits and vegetables can be preserved in the best possible manner while using the fridges or the refrigerators! And that is right to some extent. But the problem is this equipment cannot help the fruits to remain in the best shape for a long time. The moisture inside the fruits starts to degrade it after some time and you will be bound to throw away such fruits. The best method is to take out all the moistures from the fruit so that it can remain in the best shape for a long time and you can consume it whenever you want. By using the best fruit dryers now, you can make it happen. It takes out maximum moisture from the fruits and keeps them dry for a long time. For the seasonal fruit like mango, using the best fruit dryer to keep it dehydrated can help you consume this amazing fruit just any time of the year. Now to consume mangoes, you are not needed to wait for the mango season. Just dehydrate these fruits and keep them safe for a long time and have them whenever you want.
Instead of using the icebox or a fridge to preserve the fruits, you should consider using the fruit dryer. It makes the fruit dehydration process look easier and reliable. These devices are designed in such a manner that they can dehydrate the fruits in a short span of time. This is how this equipment can save more for you on the energy bills.
This is also a reason why these fruit dryers are considered as the most energy-efficient ones. When it comes to the topic like organic, dried fruits are always preferred. Keeping them in the fridge can really start the decaying process for them. This is a reason why the vegetables that you store in the fridge starts to decay after some time. The moisture in the vegetables goes nowhere. And this moisture helps to trigger the decaying process. Once the fruits are decayed, they are of no use. And when you have to store the seasonal fruits, you must use the best fruit dryer available now in the market. These are the most reliable units and need low maintenance. They are designed to last and work for a long time. These fruit dryers are durable and the top quality ones.
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