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  • Fruit Drying

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    Sivaraj
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    This document discusses the history and benefits of drying food. It notes that drying food has been used as a means of survival since ancient times and was highly dependent during winter seasons. The first dehydrator was used in France in 1795 to dry fruits and meats, though meats were often heavily salted first to reduce spoilage. Large scale food drying was not common until World War 1 when it allowed for lightweight and compact rations that were easy to transport. Dried foods offer benefits like being tasty, economical, nutritious, taking up minimum space, and being fun.

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    This document discusses the history and benefits of drying food. It notes that drying food has been used as a means of survival since ancient times and was highly dependent during winter seasons. The first dehydrator was used in France in 1795 to dry fruits and meats, though meats were often heavily salted first to reduce spoilage. Large scale food drying was not common until World War 1 when it allowed for lightweight and compact rations that were easy to transport. Dried foods offer benefits like being tasty, economical, nutritious, taking up minimum space, and being fun.

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    © All Rights Reserved
    Descărcați ca PPTX, PDF, TXT sau citiți online pe Scribd
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    37 vizualizări4 pagini

    Fruit Drying

    Încărcat de

    Sivaraj
    This document discusses the history and benefits of drying food. It notes that drying food has been used as a means of survival since ancient times and was highly dependent during winter seasons. The first dehydrator was used in France in 1795 to dry fruits and meats, though meats were often heavily salted first to reduce spoilage. Large scale food drying was not common until World War 1 when it allowed for lightweight and compact rations that were easy to transport. Dried foods offer benefits like being tasty, economical, nutritious, taking up minimum space, and being fun.

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    © All Rights Reserved
    Descărcați ca PPTX, PDF, TXT sau citiți online pe Scribd
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    din 4

    FRUIT DRYING

    SIVARAJ A/L KUNAJEGAR


    RONALD SELVAM
    HARJENDER SINGH
    OLIVER PRASATH
    HAMDOK

    HISTORY OF DRIED FOOD

    As a source of survival from ancient times.

    In France in 1795, was the first dehydrator used.

    Highly dependent food source especially on winter seasons.

    Initially it was only dried fruits and meats.

    Meats or fishes are heavily salted to reduce its spoilage.

    Large scale drying was not needed until World War 1.

    Lightweight, compact, easy to transport.

    Dried food-breakfast juice powder to dehydrated instant soup mixes.

    Acts as a substitute for fast foods.

    A simple process where it can be conveniently done at homes.

    Why dried food ? Its tasty, economical, nutritious, minimum space, and also
    some fun.

    References

    Deanna DeLong (1979). How To Dry Foods. (3rd ed.) 375 Hudson Street, New
    York, USA.: Penguin Group.

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