Air-drying

Definition

Air-drying is a cooking method that involves removing moisture from food using natural airflow without the use of heat or special equipment.

Scientific / Technical Definition

Air-drying is a dehydration process where food is exposed to dry air in order to reduce its water content. This method relies on evaporation facilitated by airflow around the food's surface, effectively preserving the item without applying heat.

Benefits

• Preserves the food's nutrients and flavor.
• Extends the shelf-life of food without refrigeration.
• Retains the natural appearance and texture of the food.

Examples

• Sun-dried tomatoes
• Air-dried herbs
• Biltong (a type of dried meat)

Additional Information

• Effects: Air-drying reduces the water activity in food, which inhibits the growth of microorganisms and slows down chemical reactions that cause spoilage.

Related Terms

• Dehydration

References

• Food Preservation and Safety: Principles and Practice
• Modern Dehydration Techniques