Topic: Food drying as food preservation technique: Understanding the concept
Food drying is a method of food preservation in which food is dried, dehydrated or desiccated. Often, foods are are dried in the sun, in an oven, or in a food dehydrator by using the right combination of warm temperatures, low humidity, and hot air current. The optimum temperature for drying food is 50- 60 degree centigrade. If higher temperatures are used, the food will cook instead of drying up.
It has been found that the the dehydrated foods can be a healthier alternative to many marketed snacks, and can be added to salads, boiled food, oatmeal, baked foods, and smoothies. Because they rehydrate in liquid, they're also easy to use in recipes. Best part of the dehydrated foods is that they keep their nutritional value almost intact and can be used during lean and off-season periods.
Food drying is an ancient and traditional method of food preservation in many cultures that works by removing water from the raw food items like some selected vegetables and fruits. The drying process is kept slow and carried out in warm temperature and dry air conditions. Therefore, dry and sunny weather is the best condition which inhibits the growth of bacteria. Food drying been practiced worldwide since ancient times to preserve food which was practiced in many Asian and middle-east counties including India during Vedic period.
Source: Wikipedia
Version: Adapted for classroom teaching
Exercises:
Identification of 8 keywords and creating wordsearch puzzle
Creating crossword puzzle with meanings as clues of the keywords as
redraw the following disgram
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