The drying of vegetables, among the oldest methods to preserving food, presently is in strong rediscovery, for the desire to have all year long foods with good nutritional quality and without various additives, avoiding problems which have other methods of preservation.
The extraction of the water, up to 90% of that present in the food, allows to preserve vitamins, minerals, organic compounds without altering, for example, the caloric content or the taste.
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