What are the advantages and disadvantages of food protection?

The process of food preservation by drying involves removing water from the food item, so harmful bacteria and fungi will not grow and cause food to become inedible. The use of drying for food protection has several advantages, including the dramatic extension of the durability of the object, concentration of some flavors and maintaining many innate nutrients in food. There are also disadvantages, including food structure, loss of some vitamins and potential food drying costs. Compared to other methods, it maintains food protection by drying multiple basic elements of the original state of certain types of food, but may also have disastrous results if the wrong food is dried or if this process is incorrect. The idea of ​​air drying has been used for thousands of years to help keep food edible for a long time. It works best with objects such as fruit or thin pieces of unsalted meat.

Variations used in food preservation by drying is the drying of hot air. This process uses heated air to accelerate water evaporation in food, although heat must be carefully regulated to prevent food from cooking. The advantage of this method is that the speed at which food drying will help maintain tastes and vitamins in foods such as vegetables and fruits, while actively killing some forms of bacteria. The disadvantages are that some foods do not respond well to the extended low heat period and can dry up to the extent that they are completely inedible. The heat level can also be a problem, because if too high is allowed, the food will bake instead of drying out.

Frozen hearing quickly converts liquid into food into ice and then extraments the LED. This is a very effective method of drying food and can extend the life of the item by years. It retains many nutrients, but also changes the texture of most foods. Food preservation by drying in this way is soVery expensive and requires specialized equipment.

All forms of food preservation include the removal of moisture that concentrates the remaining elements of food. This concentration of things, such as sugars, can be welcome in fruit and some vegetables, but may be dangerous when the salt is concentrated as it can occur when the meat is drying. One thing to realize is that some beneficial nutrients, such as vitamins C and A, dissolve in the air, reducing the content of vitamin in dried food items such as citrus fruits.