Dehydrator

A dehydrator is an appliance or device that removes moisture from foods and other materials by circulating heated air. By reducing water activity, dehydration inhibits microbial growth and enzymatic reactions, helping preserve texture, flavor, and nutritional value while extending shelf life. Common uses include drying fruits, vegetables, and herbs, producing jerky and fruit leathers, and drying flowers or crafts materials.

Most consumer dehydrators are countertop units with multiple perforated trays inside a cabinet. A heating element warms the air while a fan or convection moves it through the trays. Temperature ranges typically from 35 to 74 °C (95 to 165 °F). Some units use a rear-mounted fan for horizontal airflow; others circulate air vertically through the stack. Many models offer adjustable temperature and built-in timers; trays are removable for stacking or rearranging.

Food preparation notes: select uniform pieces, pretreat high-sugar or acidic fruits to minimize browning; follow manufacturer guidelines and local food-safety recommendations for achieving safe moisture levels. Store dried foods in airtight containers away from heat and light.

History and use: drying as a preservation method predates modern appliances; electric dehydrators became common in the 20th century and are widely used for home food preservation because they operate at lower temperatures and use less energy than ovens.