Lesson 05: Drying and Storage Methods of Food

 

Drying agents are available in a variety of forms and you can use them to keep your food items secure for the long hours. You can dry different vegetables with the help of heat and air circulation. You can blanch the vegetables before drying them because this process will stop the action of the enzyme and trigger the obliteration of the microorganisms. You can preserve food by removing moisture to avoid delay and spoilage. The vegetables may contain 5 to 25 percent moisture, and you can dry them, to store vegetables for a longer period of time.

 

The speed and success of the drying period may depend on the following circumstances:

 

 

It is important to remove the moisture from the food to preserve its flavor, texture and color. In the absence of sufficient temperature, the microbes may begin their work to decay the food. The balance of temperature and humidity is required because the too high temperature will make it hard for the food to dry out. The drying may look very simple, but without proper heat and air circulation, you will not be able to dry vegetables.