Food drying is a method of
food preservation in which food is
dried (dehydrated or
desiccated). Drying inhibits the growth of
bacteria,
yeasts, and
mold through the removal of
water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions.
Water is traditionally removed through
evaporation (air drying, sun drying, smoking or wind drying), although today electric
food dehydrators or
freeze-drying can be used to speed the drying process and ensure more consistent results.