Dehydration is one of the oldest procedures of
preserving food. While our predecessors relied on the sun on to dry food, today we
have commercial equipment as well as home appliances like fruit dryer that can eliminate bacteria-forming moisture. This
procedure preserves food for much longer than its regular shelf life.
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Mango Dryers |
Dehydrated mangoes from mango dryers can be a healthier option for several snacks, and you
can add them to salads, oatmeal, baked goods, plus smoothies. Since they
rehydrate in liquid, they are also simple to use in recipes.
Dehydrated foods keep their nutritional value. As a
trivial, nutrient-dense substitute, dehydrated foods are a go-to for hikers
plus travelers looking to save space.
Nutritional
Advantages of Dried Food
Dried foods are delicious, nourishing, lightweight,
simple to prepare, and simple to store and utilize. The energy input is fewer
than what is required to freeze or can, and the storage space is negligible
compared with that required for canning jars and freezer containers.
The dietary value of food is only simply affected
by drying. Vitamin A is booked during drying; though, since vitamin A is light
sensitive, food containing it should be stored in dark places. Yellow, as well as dark green vegetables such as peppers, carrots, and winter squash with sweet potatoes, have high vitamin A content. Vitamin C is shattered by revelation to
heat, although pre-treating foods with lemon, orange or else pineapple juice boost
vitamin C content.
Dried fruits plus
vegetables are high in fiber and carbohydrates and low in fat, generating healthy food preferences. Dried fruit with the help of a fruit dryer has a higher
concentration of carbohydrates than fresh fruit; consequently, serving sizes
tend to be smaller.