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. 
