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...Publication using dehydration to preserve fruits vegetables and meats renee boyer professor extension specialist virginia tech karleigh huff graduate student introduction air movement carry the moisture away why dry foods can be dried three methods drying dehydrating food is one of oldest easi in sun requires warm days f or higher est preservation low humidity insect control recommended for process removing water from a only product makes them oven smaller lighter dehydrated are ideal dehydrator electric dehydrators backpacking hiking camping because they weigh take less time more cost effi much than their non counterparts do not cient an require refrigeration also way pre serving seasonal later use preparing how preserves spoiled by microorganisms many table through enzymatic reactions within bacteria ripe yeast molds must have sufficient amount mois rinse under cold running ture around grow cause spoilage reduc cut bruised fibrous portions remove ing content prevents growth seeds ste...