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 by using methods such as 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]

1890 newspaper advertisement showing tin of

dried coconut
Food types
[edit]

A collection of dried mushrooms

Sun-drying octopus
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 Sámi 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 and named 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 and
stored with their stalks braided. Edible mushrooms are sometimes
dried for preservation or to be used as seasonings.

Preparation
[edit]
Home 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]

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.

Packaging
[edit]
Packaging ensures effective food preservation. Some methods of
packaging that are beneficial to dehydrated food are vacuum
sealed, inert gases, or gases that help regulate respiration,
biological organisms, and growth of microorganisms.[citation needed]

Other methods
[edit]

This electric food dehydrator, shown drying

mango and papaya slices, has a hot air blower that blows air
through food-laden trays.
There are many different methods for drying,[7] each with its own
advantages for particular applications. These include:

 Convection drying
 Bed dryers
 Drum drying
 Freeze drying
 Microwave-vacuum drying[7]
 Shelf dryers
 Spray drying
 Infrared radiation drying[7]
 Combined thermal hybrid drying[8]
 Sunlight
 Commercial food dehydrators
 Household oven

Food drying is one of the oldest methods of preserving food for later
use. It can either be an alternative to canning and freezing or
complement these methods. Drying food is simple, safe, and easy to
learn. With modern food dehydrators fruit leathers, banana chips,
pumpkin seeds, and beef jerky can all be dried year-round at home.
Dried foods are ideal for backpacking and camping. They are
lightweight, take up little space, and do not require refrigeration.
How Drying Preserves Food
Drying removes the moisture from the food so that bacteria, yeasts,
and molds cannot grow and spoil the food. It also slows down the
action of enzymes but does not inactivate them. When the food is
ready for use, the water is added back, and the food returns to its
original shape. Foods can be dried in the sun, in an oven, or in a
food dehydrator by using the right combination of warm
temperatures, low humidity, and air current.

The optimum temperature for drying food is 140 °F. If higher

temperatures are used, the food will cook instead of drying. When
the food cooks on the outside and the moisture cannot escape,
“case hardening” can occur. The food will eventually mold. Thus,
the drying process should never be hurried by raising the drying
temperature.

Low humidity aids the drying process. Food contains a lot of water.
For food to dry, the water must move from the food to the
surrounding air. If the surrounding air is humid, then drying will be
slowed down.

Increasing the air current speeds up drying by moving the

surrounding moist air away from the food. To speed up the drying
time, increase the airflow.

Most foods can be dried indoors using modern food dehydrators,

countertop convection ovens, or conventional ovens. Microwave
ovens are recommended only for drying herbs because there is no
way to create enough airflow to dry denser foods.

Sun Drying
Vegetables (except for vine-dried beans) and meats are not
recommended for outside drying. Vegetables are low in sugar and
acid, which increases the risk of food spoilage. Meats are high in
protein, making them ideal for microbial growth when heat and
humidity can’t be controlled. It is best to dry meats and vegetables
indoors using the controlled conditions of an oven or food
dehydrator.
The high sugar and acid content of fruits makes them safe to dry
outside when conditions are favorable for drying. It takes several
days to dry foods outside, and because the weather is
uncontrollable, this method can be risky. Hot, breezy days with
humidity below 60 percent are best, but these ideal conditions are
usually not available in South Carolina when the fruit ripens, so
alternative methods are needed. A minimum temperature of 85 °F is
needed, with higher temperatures being better. Fruits dried outside
must be covered or brought under shelter at night. The cool night
air condenses and could add moisture to the food, thus slowing
down the drying process.

Equipment: Racks or screens placed on blocks allow better air

movement around the food. Because the ground may be moist, it is
best to place the racks or screens on a concrete driveway or, if
possible, over a sheet of aluminum or tin. The reflection of the sun
on the metal increases the drying temperature.

Screens need to be safe for contact with food. The best screens are
stainless steel, Teflon-coated fiberglass, and plastic. Avoid screens
made from “hardware cloth.” This is galvanized metal cloth that is
coated with cadmium or zinc. These metals can oxidize, leaving
harmful residues on the food. Also, avoid copper and aluminum
screening. Copper destroys vitamin C and increases oxidation.
Aluminum tends to discolor and corrode.

Because birds and insects are attracted to dried fruits, two screens
are best for drying food. One screen acts as a shelf, and the other as
a protective cover. Cheesecloth could also be used to cover the
food.

Solar Drying
Recent efforts to improve sun drying have led to solar drying. Solar
drying uses the sun as the heat source, but a specially designed
dehydrator increases the temperature and air current to speed up
the drying time. Shorter drying times reduce the risk of food
spoilage or molding.

Vine Drying
Another method of drying outside is vine drying. To dry beans
(navy, kidney, butter, great northern, lima, lentils, and soybeans),
leave bean pods on the vine in the garden until the beans inside
rattle. When the vines and pods are dry and shriveled, pick the
beans and shell them. No pretreatment is necessary. If beans are
still moist, the drying process is not complete, and the beans will
mold if they are not thoroughly dried. If needed, drying can be
completed in the sun, oven, or a dehydrator.

Pasteurization: Sun-dried fruits and vine-dried beans need treatment

to kill insects and their eggs.

Freezer Method: Seal the food in freezer-type plastic bags. Place the
bags in a freezer set at 0 °F or below and leave them for at least 48
hours.

Oven Method: Place the food in a single layer on a tray or a shallow

pan. Place in an oven preheated to 160 °F for 30 minutes.

Food Dehydrators

Preparing kale for dehydrating.

Adair Hoover ©2022, HGIC, Clemson Extension

A food dehydrator is a small electrical appliance for drying foods

indoors. A food dehydrator has an electric element for heat and a
fan and vents for air circulation. Dehydrators are efficiently
designed to dry foods quickly at 140 °F. Food dehydrators are
available from department stores, mail-order catalogs, natural food
 stores, and seed or garden supply catalogs. Costs vary from $50 to
$350 or above, depending on features. Some models are
expandable, and additional trays can be purchased later. Twelve
square feet of drying space dries about a half-bushel of produce.
The major disadvantage of a dehydrator is its limited capacity.

Dehydrator Features to Look For:

 Double wall construction of metal or high-grade plastic. Wood is not

recommended because it is a fire hazard and is difficult to clean.
 Enclosed heating elements.
 Countertop design.
 An enclosed thermostat from 85 to 160 °F and a dial for regulating
temperature.
 A fan or blower.
 Four to 10 open mesh trays made of sturdy lightweight plastic for
easy washing.
 A timer to turn the dehydrator off and prevent scorching if the
drying time is completed during the night.
 UL seal of approval, a one-year guarantee, and convenient service.

Types of Dehydrators: There are two basic designs for dehydrators.

In horizontal airflow units, the heating element and fan are located
on the side, whereas the vertical air flow dehydrators have the
heating element and fan located at the base. The major advantages
of horizontal flow are: it reduces flavor mixture so several different
foods can be dried at one time; all trays receive equal heat
penetration; and juices or liquids do not drip down into the heating
element.

Oven Drying
Everyone who has an oven has a food dehydrator. By combining the
factors of heat, low humidity, and air current, an oven can be used
as a dehydrator. An oven is ideal for occasionally drying meat
jerkies, fruit leathers, and banana chips or preserving excess
produce like celery or mushrooms. Because the oven may also be
needed for everyday cooking, it may not be satisfactory for
preserving abundant garden produce. Oven drying is slower than
dehydrators because it does not have a built-in fan for air
movement. (However, some convection ovens do have a fan.) It
takes twice as long to dry food in an oven than in a dehydrator, and
it uses more energy.

To Use Your Oven: First, check your dial and see if it has a reading
as low as 140 °F. If your oven does not go this low, then your food
will cook instead of dry. For air circulation, leave the oven door
propped open 2 to 6 inches. Circulation can be improved by placing
a fan outside the oven near the door. CAUTION: This is not a safe
practice for a home with small children. Because the door is left
open, the temperature will vary. An oven thermometer placed near
the food gives an accurate reading. Adjust the temperature dial to
achieve the needed 140 °F.

Trays should be narrow enough to clear the sides of the oven and
should be 3 to 4 inches shorter than the oven from front to back.
Cake cooling racks stacked on top of cookie sheets work well for
some foods. The oven racks holding the trays should be 2 to 3
inches apart for air circulation.

Room Drying
This method of drying differs from sun drying since it takes place
indoors in a well-ventilated attic, room, car, camper, or screened-in-
porch. Herbs, hot peppers, nuts in the shell, and partially sun-dried
fruits are the most common air-dried items. Herbs and peppers can
be strung on a string or tied in bundles and suspended from
overhead racks in the air until dry. Enclosing them in paper bags
with openings for air circulation protects them from dust, loose
insulation, and other pollutants. Nuts are spread on paper, a single
layer thick. Partially sundried fruits should be left on their drying
trays.

Dehydrofreezing
Dehydrofreezing is a new method of food preservation that
combines the techniques of drying and freezing. Fruits dried at
home normally have had 80 percent of their moisture removed;
vegetables 90 percent. However, by removing only 70 percent of
the moisture and storing the fruit or vegetable in the freezer, a
tastier product results. The low temperature of the freezer inhibits
microbial growth. Also, the food takes up less room in the freezer.
Dehydrofrozen fruits and vegetables have good flavor and color.
They reconstitute in about one-half the time it takes for traditionally
dried foods.

Dehydrofreezing is not freeze-drying.

Freeze-dried watermelon.
Adair Hoover 2023, Clemson Extension
Freeze Drying
Freeze-drying is a method of dehydrating food in a freeze-drying
machine. It works in a three-stage process. The food is frozen and
then undergoes 2 stages of drying. This is perfectly explained by
Hirneisen and McGeehan in their publication “Let’s Preserve: Freeze
Drying”. Their description of the process is as follows. Trays of food
are placed in the freeze dryer’s chamber. The machine freezes the
food to a temperature between -30°F and -50°F. Next, a vacuum
pump pulls the air out of the chamber, and the trays are slightly
heated. As the water in the food heats, it sublimates (ice is directly
converted from solid to water vapor) and is removed from the
product. This process automatically removes up to 98 percent of the
water in the food.
Freeze dryers may be purchased for home use but are relatively
expensive, ranging from $2000 – $10,000. They are also more
expensive to operate. However, they yield the best quality of the
types of dehydration. For example, C. Ratti 2001, reports that the
shrinkage of freeze-dried food is 5% – 15% compared to around 80%
for air drying.

The final product is shelf stable. Many types of foods can be freeze-
dried, including many fruits and vegetables, hard candies, full
meals, and ice cream.

Packaging & Storing Dried Foods

Dried foods are susceptible to insect contamination and moisture
reabsorption and must be properly packaged and stored
immediately. First, cool completely. Warm food causes sweating
which could provide enough moisture for mold to grow. Pack foods
into clean, dry insect-proof containers as tightly as possible without
crushing.

Glass jars, metal cans, boxes with tightly fitted lids, or moisture-
vapor-resistant freezer cartons make suitable containers for storing
dried foods. Heavy-duty plastic bags are acceptable but are not
insect-and rodent-proof.

Pack food in amounts that will be used in a recipe. Every time a

package is re-opened, the food is exposed to air and moisture that
lower the quality of the food.

Fruit that has been sulfured should not touch metal. Place the fruit
in a plastic bag before storing it in a metal can. Sulfur fumes will
react with the metal and cause color changes in the fruit.

Dried foods should be stored in cool, dry, dark areas. Recommended

storage times for dried foods range from four months to one year.
Because food quality is affected by heat, the storage temperature
helps determine the length of storage; the higher the temperature,
the shorter the storage time. Most dried fruits can be stored for one
year at 60 °F, six months at 80 °F. Vegetables have about half the
shelf-life of fruits.
Foods that are packaged seemingly “bone dry” can spoil if moisture
is reabsorbed during storage. Check dried foods frequently during
storage to see if they are still dry. Glass containers are excellent for
storage because any moisture that collects on the inside can be
seen easily. Foods affected by moisture but not spoiled should be
used immediately or redried and repackaged. Moldy foods should be
discarded.

Table 1. Remedies For Drying Problems

Problems Cause Prevention

Moisture in the Incomplete drying. Test several pieces for d

Jar or Container
Food cut unevenly, thus incomplete Cut food evenly.
drying.

Dried food left at room temperature Cool quickly and packag

too long after cooling and moisture re-
entered the food.

Mold on Food Incomplete drying. Test several pieces for d

Food not checked for moisture within a Check container within

week. for moisture in containe
food at 140 ºF until dry.

Containers not airtight. Use airtight containers.

Storage temperature too warm plus Store foods in coolest a

moisture in foods. home below 70 ºF.

Case hardening. Food dried at too high Dry food at 140 ºF.
a temperature, and food cooked on
the outside before the inside dried.

Brown Spots on Too-high drying temperature used. Dry vegetables at 140 º

Vegetables
Vegetables over-dried. Check periodically for d

Insects in Jars Lids don’t completely fit jars. Use new canning lids.

Foods dried outside but not Pasteurize foods in oven

pasteurized. ºF for 30 minutes or in f
48 hours.
Holes in Plastic Insects or rodents eat through plastic Avoid use of plastic bag
Bags bags. when food can be store
refrigerator or freezer.