How exactly do food dehydrator's work?!
And I would love it if anybody would explain me with a diagram or link me to any website which can explain me, with a diagram preferably. :D
Thank You. :D
Answers:
It's like a really really slow oven that doesn't cook or burn the food.
They dry it out enough (with gentle heat and air) to evaporate all the water in the food so that all you're left with is the food and vitamins minus most of the water in it.
If you dehydrate an orange you take all of the water out of it and it's hard and crunchy and small but if you put it in water it will expand again (although it won't be much use..lmao).
That's what happens with pot noodles lol. Without water in the food it can keep for longer as the more moist the food is the more chance of mould growing.
If you try to dehydrate food yourself and get the settings wrong the food (say strawberries) might end up sticky and moist instead of dry, and no use, or might even grow mould in the dehydration process. Does that make any sense? I mean when you want to cool soup what do you do? Blow on it or stir it to let cool air into it. If you put a lid over something hot what happens? Steam aka water rises and makes the lid wet. The water will naturally evaporate from food which is why if you leave an apple or something for too long it starts to shrink when it goes off. The dehydrator just speeds it up and does it in enough time so that the food doesn't degrade.
hot dry air... pulls the moisture out of the food, drying it
not sure why you would need a diagram for this
