Dehydration is the controlled removal of moisture from fruits and vegetables to a safe level—typically reducing their natural 80–95% water content down to 10–15%. This drop in moisture prevents microbial growth, slows enzymatic activity, and stabilizes the product for long-term storage. Dehydration can be done through sun drying, solar dryers, hot‑air mechanical dryers, or freeze drying, each offering different levels of quality, hygiene, and cost. The process preserves most nutrients, concentrates flavor, reduces weight, and enables value-added products such as dried fruits, vegetable flakes, powders, and seasoning mixes.
