Orbital Food Machinery international supplier and purchaser of all types of food processing machinery and equipment. Orbital has the largest stock of food processing machinery in Europe with over …
Originally posted 2009-08-23 16:30:08. Republished by Old Post Promoter
Consumers are learning that eating healthy and reading labels on products are more important than simply spending less money. Unfortunately, many of those fancy-looking “healthy” labels do not tell where the food was grown or that certain foods play a big role in controlling diseases. What many do not know is that dehydrated foods were the earliest form of food preservation with less than 10% of water in it, bringing to mind the old saying, “What is new is what once was forgotten.” But what we do know is that dehydrated foods are cheaper, they store better and much longer, and are much healthier than other types of food storage and preserving methods.
DEHYDRATED FOOD FACTS
Not a new method, dehydration has a history which goes back thousands of years, with many advantages in preparing dehydrated foods as compared to purchasing canned foods. In addition to being more compact, they are more convenient for storage as they do not require as much room. Dehydrated foods that are equivalent to one case of canned foods would fit in one #10 can, weighing 45-ounces as compared to the 24 pounds of canned foods.
Another advantage is that food has a higher nutritional value with dehydrated methods. Foods are picked at their peak with the highest quality, full ripeness, and with perfect texture. Additionally, their nutritional value has not been cooked out of them like with the canned ones. There are no peelings, stems, pits, or water in dehydrated foods which adds to canned foods weight of a lower quality or of cheaper-priced canned foods.
SOLAR HYDRATION
Solar advantages are the cheapest type of food hydration known, requiring a location that has several consecutive hot days with 90-degree weather and low humidity. Otherwise, other dehydration methods should be used as the food will become moldy before adequately drying out. If the days are warm enough yet the nights have a drop in temperature with dew, the foods should be covered or brought in during the night.
HISTORY OF DEHYDRATED FOODS
The dehydration of food had its beginning by ancient man drying meat on sticks laid out in the sun, or placing corn on a flat surface letting the sun’s rays dry it out. Over many years, dehydration had a rebirthing after 1900, when technology was beginning to be used instead of the sun. With the invention of the “Natural Draft” dehydrator, dehydrating now consisted of a small fire at the bottom of a hillside with wooden pallets or stacks of trays filled with
Compare the types of food-storage molecules found in the seven types of algae.
Food Storage
