Description
Ultra‑slow dehydration uses controlled low temperature (≤30 °C) and low humidity to remove water while preserving color, flavor, and nutrients.
Technical
The process relies on physical water removal (evaporation) at temperatures below the onset of Maillard browning (≈120 °C) and suppresses enzymatic oxidation by polyphenol oxidase. By maintaining water activity below 0.6, microbial growth is inhibited, extending shelf life without significant chemical changes.
Science
Primary Reaction
Water evaporation (H₂O(l) → H₂O(g))
Sensory Profile
Aroma ()
freshvegetalsubtleearthyherbal
Origin & History
Civilization
Mediterranean peoples
Era
Pre‑industrial (ancient times)