Dehydration is one of the oldest methods of food preservation. Commonly dried foods include fruits, vegetables, herbs, spices and meat. The University of Illinois College of Agriculture states that early American settlers dried apples, corn, currants, grapes and meat. Dehydration is a convenient way to preserve extra food, and you can easily pack dehydrated foods for quick, simple snacks that do not require refrigeration. Dehydrated food should be incorporated into a healthful diet in moderation, because fresh foods offer more nutrients and should be the first choice.
Home Dehydration
Commercially sold dehydrated food can be costly, and home-drying is becoming more popular. As the University of Illinois points out, dehydration methods include sun drying, oven drying and air drying. Sun drying is effective only in drier climates, the university cautions, and oven drying can be costly because of the use of electricity. Food dehydrators are usually more economical.
Dehydrators
Mother Earth News examined the most popular home dehydrators, which vary by size, drying method and rack arrangement. Some dehydators fit onto countertops, but some large versions are free-standing and require more space. Drying methods include top-, side- or bottom-mounted warm air fans and convection heat without a fan. Some dehydrator racks are stackable, and some units involve compartments with removable shelves. Mother Earth News noted that the carbon footprint of the dehydrators is small, so using an electric food dehydrator can fit within a healthy and environmentally conscious lifestyle.
Nutrition
The University of Illinois points out that dried fruits are a good source of concentrated fruit sugars, fructose, and vitamins and minerals found in the fruit before drying. But dehydrating destroys vitamins A and C unless the fruit has been treated with sulphur. Treating the food with sulphur, however, can destroy several B vitamins. Dehydrated vegetables, the university continues, are a source of concentrated B vitamins, as they would have naturally occurred in the vegetables.
Raw Food Diet
Dehydrating fruits and vegetables is a good way to comply with the raw food diet, but for the food to retain its raw qualities, the temperature of dehydration should not exceed 105 degrees Fahrenheit. For that reason, you shouldn't dehydrate meat for the raw food diet. You can use dehydrators to make crusts, breads and crisps.
Food Safety
Meats should be handled carefully, and the National Center for Home Preserving states that meats should be dehydrated at 140 degrees Fahrenheit or higher. Some food dehydrators have adjustable temperature ranges, allowing you to preserve a variety of foods. Always wash your hands, and store food properly. The U.S. Department of Agriculture recommends refrigerating dehydrated meats, despite the decreased water content, to preserve flavor and prevent microorganism growth.
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