Dehydrators

Dehydrators are devices designed to remove water from substances, typically by applying heat and promoting air circulation or by using desiccants. They are used in food preservation, laboratory work, and industrial processing to reduce moisture content and inhibit microbial growth, spoilage, or unwanted chemical reactions.

In consumer kitchens, food dehydrators are countertop appliances with a heating element and a fan that push warm air through multiple stackable trays. Foods such as fruits, vegetables, herbs, and meats are dried by controlled low heat to remove moisture while retaining flavor. Temperature is commonly adjustable within a low range, roughly 40 to 70°C (100 to 160°F). Drying times depend on humidity, thickness of the items, and airflow. Alternatives include solar or evaporative drying methods. Benefits include extended shelf life, lighter weight, and concentrated flavors; nutrients may be preserved or degraded depending on temperature and duration. Proper cleaning and thorough drying of trays help prevent mold and contamination.

Industrial dehydrators remove water from gases, liquids, or solids. In natural gas processing, dehydration removes water vapor to prevent hydrate formation and corrosion, often using glycol-based systems (such as triethylene glycol) in contactors or adsorption with solid desiccants. Other applications employ vacuum drying, hot-air drying, or rotary dryers for solids. Key design considerations include drying efficiency, regeneration of the desiccant or solvent, energy use, and the handling of byproducts.

See also: drying, desiccants, gas processing, food preservation.