Food dehydration is defined as which of the following?

Food dehydration is defined as which of the following?

• A. Artificial drying of foods for preservation under controlled conditions (often down to 1 to 5% moisture)
• B. The process of fermenting foods in brine
• C. The process of heating foods in airtight containers
• D. The process of removing moisture by freezing

Answer: (A)

Dehydration of food is about removing water to preserve it by lowering water activity. This is achieved through artificial drying under controlled conditions—using heat, airflow, and managed humidity to drive moisture out until very low levels, typically around 1–5% moisture. That matches the option describing artificial drying under controlled conditions to reach a very low moisture content. Fermenting in brine relies on salt and acidity to inhibit spoilage, not primarily on drying. Heating in airtight containers is canning, which preserves by sealing with heat. Removing moisture by freezing isn’t true drying, since freezing converts water to ice and preserves rather than substantially reducing moisture content.

Dehydration of food is about removing water to preserve it by lowering water activity. This is achieved through artificial drying under controlled conditions—using heat, airflow, and managed humidity to drive moisture out until very low levels, typically around 1–5% moisture. That matches the option describing artificial drying under controlled conditions to reach a very low moisture content. Fermenting in brine relies on salt and acidity to inhibit spoilage, not primarily on drying. Heating in airtight containers is canning, which preserves by sealing with heat. Removing moisture by freezing isn’t true drying, since freezing converts water to ice and preserves rather than substantially reducing moisture content.