Dehydration is one of the oldest methods of food preservation
known to man. Primitive civilizations throughout the world first
dehydrated grasses, berries, roots, meat and fish by putting them
in the sun to dry. Dehydration allowed man to exist through long
periods of drought or freezing winters when food was scarce. The
high nutritional value and light weight of dehydrated food allowed
early peoples to travel and explore, hunting additional food sources.
The history of dehydrated food is as diverse as early civilizations.
The Phoenicians and fishing settlements of the Mediterranean dried
fish in the open air, the Chinese tea leaves, while various dehydrated
foods including grains were found in ancient Egyptian tombs.
Native American tribes preserved fruit, vegetables and meat, which
were stored for leaner times, and showed the Pilgrims how to dry
food. By 1795, the French developed the first dehydrator designed
to regulate drying conditions and mechanize food saving. This French
unit successfully dried fruit and vegetables at a controlled temperature
with a continuous circulating flow of air.
Description:
Thailand has become a leader in offering a range of dehydrated
fruit products. Fruit spoils or loses shelf life due to exposure
to light, moisture, oxygen and heat. Dehydration preserves the fruit
by minimizing the water content at levels lower than regular dried
fruit.
