Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots.

      All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.

      Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

      Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110oC at entry to about 45oC at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

      Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

      Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them.

The final product of the process of drying liquids that uses the first method will be ______.

Câu hỏi liên quan

• In the last paragraph, the author mentions all of the following as possible roles of nineteenth- century "great women" EXCEPT .......

• The word “metamorphosis” in paragraph 2 is closest in meaning to_________.

• Playing American football is the most similar to playing .........

ZUNIA12

• What does the word “depletion” in paragraph 2 probably mean?

• What does the passage mainly discuss?

• The expression “ keep tabs on” is closest meaning to ............

• People need to communicate in order to .............

• Which of the following is the best title for the passage?

• The word “descendants” is closest in meaning to _____.

• What is the main idea of this passage?

• Which of the following concepts is defined in the passage?

• The word “hazard” in the passage means ................

• It can be inferred from the passage that for most Americans ______.

• According to the passage, it is believed that the largest extinction of a species occurred ...........

• The word -plausible‖ in the passage is closest in meaning to .............

• The author mentions the “ shoesbox under the bed” in order to ___________.

• Which of the following is closest in meaning to the word “nocturnal”?

• Which of the following would the writer support?

• According to the reading passage, how did Joseph Pulitzer appeal to the average reader?

• The word “it” in paragraph 2 refers to ................