Dried

Dried refers to a material that has had most of its moisture removed. The term functions as an adjective in many contexts, most commonly describing foods preserved by dehydration. Drying reduces water activity, which slows or stops the growth of spoilage-causing microorganisms and enzymes, thereby extending shelf life and easing storage and transport.

Drying methods vary widely. Natural techniques include sun drying and air drying, while other approaches use heat or controlled environments—oven drying, cabinet dehydrators, and industrial drying processes. Freeze drying (lyophilization) removes moisture by sublimation and often preserves texture and nutrients better, though at higher cost. Desiccation can also involve hygroscopic substances or desiccants to draw out moisture. Target moisture content depends on the material, but dried foods typically have sufficiently low moisture to resist spoilage during storage.

Common dried products include fruits such as raisins and apricots, vegetables, herbs, beans and grains, and meat products like jerky. Dried foods can be rehydrated before cooking or consumption. Dried herbs and spices offer concentrated flavors, while dried mushrooms provide shelf-stable flavor accents. Beyond foods, drying is used in packaging and storage to control humidity; desiccants protect products from moisture, and dried specimens or samples preserve materials in scientific contexts.

Storage and safety considerations emphasize uniform moisture removal. Incomplete drying or moisture ingress after drying can lead to mold growth or spoilage. Dried goods should be stored in airtight, moisture-resistant containers in a cool, dry, and dark environment. Rehydration and cooking times vary by product and method.