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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 Asian and Middle ...
A good solar food dryer may dry food much faster than some air dryers. Some solar driers can achieve higher food drying temperatures than some air driers. However, direct sun drying can chemically alter some foods, making them less appetizing. [5] Food drying primarily requires heat, and solar radiation can easily be converted to heat.
To dry quickly without high temperature, which would cook the meat, the meat must be sliced or pressed thin. [7] In industrial settings, large low-temperature drying ovens with many heater elements and fans use exhaust ports to remove moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture ...
In addition to protein and nutrients, meat also has fat and cholesterol, and this varies by type. "Too much fat can cause weight gain, which can cause metabolic disorders, and has an impact on ...
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Demonstration at the Calgary Stampede of a traditional method of drying meat for pemmican. Traditionally, the meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Approximately 5 pounds (2,300 g) of meat are required to make 1 pound (450 g) of dried meat suitable for pemmican.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. One of the age old techniques for food preservation, to avoid mold and fungus growth, is the process of drying out the food or dehydrating it.
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