Foods are dehydrated by appliance of a steady flow of warm & dry air to the to be dehydrated goods. During the dehydration process, water, contained in the food, is being absorbed by the dry air and removed from the system, leaving the foods treated with a lower humidity content and thereby extending the shelflife.
The reduction of water content follows an exponential curve over time, meaning that at the beginning of the process, water is removed significantly faster than by the end of the process. Input of dry air has a significantly positive effect, especially in the later stages.
Gentle dehydration helps preserve vitamins, nutritional content and taste contained in the foods by reducing the heating of the foods themselves and therefore stopping excessive degradation. Temperature control is especially important when producing raw food products.