Food Dehydration is a process of reducing moisture of food to low levels for improved shelf life by adding one or more forms of energy to the food. However, it does not include removal of moisture from food by mechanical pressing or concentration of liquid foods. Most commonly, the material is passed through cutting, slicing and dicing process then heat is added to the food by hot air in, control and hygienic environment, which also carries the moisture away from the food.

• Dehydrated food tastes great
• No preservatives or chemical additives
• Storing dehydrated food is efficient
• Cost saving