How does drying food stay fresh?

Answer 1

Dried food tends not to spoil from bacterial growth because the water activity is reduced to where spoilage organisms won't grow. The food could still have chemical changes where color and flavor are affected. A dried food with fat in it could still become rancid and inedible. Staling can also occur.

Answer 2

Moisture in food promotes the breeding of bacteria and the spread of mould, so fresh food goes bad much more quickly than if it is dried.

Drying food is also beneficial in that it frequently retains a good proportion of nutrients, and has no need to be refrigerated or frozen.

Answer 3

Drying food, also referred to as dehydrating food, is a way of preserving food for later use. Dried fruit or vegetables can be eaten in the dried form or hydrated by adding water for eating as is (chips) or for cooking. Jerky is dried meat. There are three ways of drying foods at home. You can use your oven, a food dehydrator, and there are techniques for drying food out in the sun.

Answer 4

Because moisture is required for fermentation, germination, or cross contamination. Dry foods are less likely to be prone to bacterial contamination, as there is no source of "food" for the pathogens to survive and multiply.

Answer 5

Spoilage and pathogenic microorganisms need moisture to grow. When you remove the moisture to below the level that they need, the food will last longer.

Answer 6

By cooking, you have killed bacteria that is normally on the food. But it will become covered with bacteria again.