food preservation - Dehydration | Britannica
Dehydration. Dehydration, or drying, of foods has long been practiced commercially in the production of spaghetti and other starch products. As a result of advances made during World War II, the technique has been applied to a growing list of food products, including fruits, vegetables, skim milk, potatoes, soup mixes, and meats.
DA: 4 PA: 90 MOZ Rank: 13