Drying

Drying is akin to drying, the processing of food products, after which they can be stored much longer fresh.

This process differs from drying in the following features:

the heat during drying is practically not used – basically this is a process that takes place without the participation of an increased temperature;
drying of the product should take place rather slowly and not to the end, dried products, unlike dried ones, retain their elasticity and softness;
For drying, as a rule, initially juicy products are chosen. This is necessary so that the internal juices do not disappear completely during processing, but only acquire a greater density.

Raw materials for drying should only be of organic origin, and it can be meat, fish, vegetables or fruits.
Drying is usually done in the open air or in a well and constantly ventilated area. The main role in drying is played by air currents (draft, wind), rather than temperature. It is important that during drying the product is suspended as high as possible and blown from all sides.

Many people mistakenly confuse the drying and cold drying process.
During the latter – the product is out of direct sunlight and is mainly dehydrated.
When drying under the influence of ultraviolet radiation, certain changes in proteins, fats and carbohydrates occur at a chemical level.

Fats are redistributed evenly throughout the product, and proteins and carbohydrates, under the influence of enzymes, add up to a combination that can withstand environmental conditions.

In addition, the loss of moisture reduces the ability of bacteria to live, which makes it possible to store the dried product for a long time.