What does dehydration refer to in food preservation?

Dehydration in food preservation is a process that involves removing moisture from food to inhibit the growth of bacteria, yeasts, and molds that can cause spoilage. By reducing the water content, food becomes less hospitable to these microorganisms and helps maintain its quality over a longer period. This technique allows for the extended storage of fruits, vegetables, meats, and herbs, often without the need for refrigeration. The dehydration process concentrates the flavor and nutrients, making dehydrated foods popular for snacks and long-term food storage. Choices that involve adding moisture, cooking at high temperatures, or freezing do not align with the principle of dehydration, as those methods do not effectively remove moisture, which is the critical element in preservation through dehydration.