(I) One of the oldest methods of preserving food is
drying. (II) It slows down the proliferation and activity of
the bacteria that cause spoilage and decay, but it
considerably alters the appearance of food due to the
loss of water. (III) With the success of freezing and its
characteristics for retaining the food value of
ingredients, drying is no longer an essential means of
preserving food for times when it may be out of season
or expensive. (IV) Since prehistoric times, cereals and
fruits have been dried in the sun before being stored.
(V) The drying of fruits and vegetables has been widely
practiced for so long; in Greece for grapes, in Turkey for
apricots, and in Iran and Spain for tomatoes.