The process of removing water content from food through controlled heat and air circulation to preserve it and concentrate flavors. Creates lightweight, shelf-stable products like jerky and dried fruits.
From Greek 'hydor' (water) with Latin prefix 'de-' (removal), literally meaning 'to remove water.' The modern food preservation meaning developed with industrial drying techniques in the 19th century, though sun-drying is ancient.
Dehydration works because bacteria and mold need water to survive - reducing moisture content below 20% creates an environment where microorganisms cannot reproduce. This concentrates flavors intensely because you're removing water while leaving all the taste compounds behind!
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