ABSTRACT
Natural or artificial dehydration is the most traditional method of vegetable preservation. Nature provides man with preserved vegetables, fruits and herbs in the form of
sun-dried products. Dehydration accomplishes preservation of such foods in two major ways: (1) it removes the water necessary for growth of microorganisms and for enzymatic activity and (2) by removing water, it increases the osmotic pressure by concentration of salts, sugars and
the growth of many microorganisms.
