THE WAR GARDEN VICTORIOUS 135 



shipping. The original quality and flavor of the dried 

 product is largely retained; and when dried foods are 

 restored by proper soaking, they can hardly be dis- 

 tinguished from fresh vegetables and fruits. 



Specifically, dried food products are products free 

 from moisture. The words "dried" and "drying" are 

 applied in general to foods preserved in a compara- 

 tively water-free state, without regard to the method of 

 drying employed. Technically, the term "dried" as 

 applied to food products means products that are dried 

 by exposure to the heat of the sun; "evaporating" 

 is drying by artificial heat; "dehydrating" is drying by 

 artificial air blast, the process often including the appli- 

 cation of artificial heat as well. 



The duration of the drying process varies with the 

 method chosen, the size and degree of compactness of 

 the material to be dried, the variety of the product, 

 the range of temperature, and the humidity of the at- 

 mosphere. Two hours is sufficient time to dry some 

 products by evaporation or dehydration. Other prod- 

 ucts may require from one to several days for sun- 

 drying. 



Practically all fruits and vegetables, it was early 

 found, can be dried successfully so far as the "keeping" 

 quality is concerned. It was discovered, however, that 

 many dried vegetables were unpalatable when even- 

 tually cooked and served. Enzymic action in the raw 

 products, as well as bacterial action, caused chemical 

 changes which not only affected the flavor of dried 

 food but to some extent also affected its wholesomeness. 



