Historical

Dehydration is one of the oldest way of keeping known from civilization. Sun contributed to dry herbs, berries, fruits, roots and meats on the First Nations. The American Indians taught their way of drying to the comers, this has made it possible to them to cross the continent through its deserts and mountains.

Discoveries in egyptian funeral sites allowed to find dried fruits and wheat seeds which germinated after rehydration, showing thus that life was still present.

In 1795, the French developed the first dehydrator concepted to regularise the control of temperature and air circulation in order to accelerate the process of drying with a maximun keeping of the nutritive values and reducing at minimum any risk of rot or contamination.

Nowadays, two different types of dehydrators are available. Verticaly and horizontaly drying according to which way the air circulates.

What is dehydration ?

A way of preservation that deactivates enzymes without deteriorating them. Humidity is withdrawn from foods at a very low temperature (between 25° C and 40° C, 85° F and 115° F) to the point where the bacteries and the micro organisms are inhibited and won't grow.

Properly dehydrated, food may be preserved for months without refrigeration.

Enzymes are bio-chemical elements found in every form of life that control the circle of growth.For example, a tomato that was picked green will get red by a window after a few days. The action of enzymes goes on until ripenness and won't stop before rottenness.

Dehydration interrupts this action by putting enzymes inactive until the aliment gets wet again, either with water or saliva. Dehydration is still the best way to preserve the nutritive elements without altering the taste.
Fruits leathers, fruits and nuts mixtures are good values in excursions and camping. They need little space, are very light and are a high quality source of energy.

What to dehydrate?

Fruits, vegetables, fish, meats, herbs, cheese, tofu, yoghurt, sprouted grains, etc.
Fresh produces immediatly dehydrated after the harvest become an excellent source of vitamins, sugars and minerals.
In periods of abundance, a dehydrator gives the opportunity to buy produces in larger quantities at a better price. Bananas, pineapples, apples and tomatoes are transformed into real candies.

Other uses

Dehydrators with removable shelves have more space and they can be used to dry flowers, herbs, potpourris and flour sculptures.