Tag: Food drying

Commercially produced milk powder has been a food staple since the mid-19th century, valued for its stability and portability. Exploring what happens if you dehydrate milk reveals the science behind this transformation, creating a versatile and long-lasting dairy product for everything from baking to emergency rations.

According to studies, heat-sensitive nutrients like Vitamin C can see significant reductions, sometimes losing 50-80% of their content during the dehydration process, depending on the method used. This fact highlights the nuanced relationship between fresh and dried produce and is a key concern for home preservers.

Dehydration is one of the oldest and most effective methods of preserving food, with research showing it removes moisture to prevent spoilage. But does drying reduce nutrients, and how can you minimize any potential loss during the process to keep your food as healthy as possible?