GROUP 1 DRYING

Micah Jane Flores  Food drying is a method of food

preservation in which food is dried
Jiggs Herradura (dehydrated or desiccated).
Crystine Gonzales  Drying inhibits the growth of bacteria,
yeasts, and mold through the removal
Marc Gonzales of water.
Craig Herbosa  Dehydration has been used widely for
this purpose since ancient times; the
earliest known practice is 12,000 B.C. by
PRESERVATION METHODS: inhabitants of the modern Middle East
and Asia regions.
 SALTING
 Water is traditionally removed through
 DRYING
evaporation (air drying, sun drying,
SALTING smoking or wind drying), although
today electric food dehydrators or
 Salting is the preservation of food with freeze-drying can be used to speed the
dry edible salt. drying process and ensure more
 It is related to pickling in general and consistent results.
more specifically to brining and is one
form of curing. EXAMPLE OF DRYING
 It is one of the oldest methods of
Ingredients: Ripe mangoes. refined sugar,
preserving food and two historically
water, sodium metabisulfite (preservative)
significant salt-cured foods are salted
fish (usually dried and salted cod or Procedure: Preheat oven to 185ºF or as low
salted herring) and salt-cured meat as your oven will go. Wash both mangoes,
(such as bacon). and use a peeler to remove the skin. Cut
into thin slices, and place them on the
EXAMPLE OF SALTING
Silpat. Put the mango in the oven, and bake
Materials Needed: Clay, Salt, Water, Eggs for two to three hours, flipping them over
every 30 minutes or until they're dry.
Procedure: Clay from ant hills is preferred. Dry
and pulverized the ant hill. Add salt, mix and
moisten with water to make a thick paste. Coat
a fresh or one-or two-day old egg with a 1/4
inch thick layer of the mixture. Layer the
container, preferably an earthen jar, with the
paste of about 1/2 inch thick and then arrange
the mud-coated eggs up to almost an inch to
the brim of the container. Spread 1/2 inch of
the paste evenly on top and sprinkle salt on it
and then cover. Place the salted eggs in a cold,
dry place. It takes 30 days to cure chicken eggs
and 45 days to cure duck eggs.