Tag: Drying food

According to research from the University of Missouri, vitamins A and C are particularly susceptible to destruction during the food dehydration process. Understanding what two nutrients are more easily destroyed during drying is crucial for preserving the nutritional value of your food.

Food dehydration is one of the oldest methods of food preservation, with some evidence suggesting its use dating back to 12,000 B.C.. However, a common misconception is that this process can magically remove calories from food, which is not the case.

Dehydration is one of the oldest and most effective methods of preserving food, utilized for thousands of years to prevent spoilage by removing moisture. This process creates a lightweight, shelf-stable, and nutrient-dense product, but many people question its overall safety.

Despite their pungent flavor, fresh chilies are packed with vitamin C, sometimes even more than oranges. This leads many to wonder: do dried chilies have vitamin C, or does the dehydration process destroy it completely? The truth is a mix of good and bad news.

According to food preservation experts, the ideal temperature range for dehydrating most foods is between 95°F and 165°F, with specific settings depending on the food type. This guide explains what temperature is used for dehydration to ensure your dried foods are safe, delicious, and retain maximum nutrients.

Studies show that conventional hot air drying can cause a significant loss of vitamin C, with losses ranging from 50% to 80%. Understanding whether **is vitamin C destroyed by drying** is crucial for preserving the nutritional quality of your food and getting the most out of your preserved fruits and vegetables.