According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although
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Preservation was increased in the sixteenth century ( Nummer 2) . Preservation helps food from rotting so fast (Effects of heat Processing on Nutrient 3). Heat processing is a most important method (Effects of Heat Processing on Nutrient 2). Bacteria, yeast, and molds need water to help them grow (University of Missouri1).When people package dried foods make sure the container is tightly sealed, and stored in a cool and dried place (Kendall 1). When vegetables are ripe that is the best time to dry them ( P. Kendall p 2). In 1919, green beans, cabbage, and carrots all can be dehydrated (Introduction to dehydration of food 2). Dehydration is the oldest method for keeping food fresh. In dried food there is about 5 to 25 percent of water in the food (kendall 2).
Vegetables and meat are not recommended to be out in the sun (Preserving Foods 1). When dehydrating you may use bruised fruit, but the part that is bruised needs to be cut out the fruit (Drying fruits and Vegetables 1). Do not use molded foods when dehydrating (Drying Fruits and Vegetables1). Slice the food to help it dehydrate better (Drying Fruits and Vegetables 1). If the food is dry you cool a piece of the food to room temperature and then you squeeze the food in your hand to check to see if there is no