The traditional method of food d

The traditional method of food drying is to put it in places through which hot air is blown at temperature of about 110^°C at entry to about 43^°C at exit. This is the usual method for drying such things as vegetables, meat and fish. Liquids such as milk, offee, tea, soups and eggs may be dried by pouring them over a heated horizontally round steel or by spraying them into a place through which hot air passes. Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have lttle storage space. They are also popular with housewives because it takes so lttle storage space. They are also popular with housewives because it takes so lttle time to cook them. Usually it is just a case of replacing the dried -out wetness with boiling water.
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