ingedroogd

Ingedroogd is a Dutch term used to describe a product, usually food, that has undergone a dehydration process in which moisture is removed to preserve it and extend its shelf life. The word is formed from in- plus gedroogd (dried), and appears mainly in technical or historical texts. In everyday language, the simpler term gedroogd is more common.

Dehydration methods include sun drying, air drying, oven or food-dehydrator drying, and freeze-drying. The process reduces water activity and moisture content, enabling longer storage and influencing texture and flavor. The specific method and extent of drying affect the final product, with some ingedroogde items becoming chewy (such as certain fruits) and others becoming brittle (such as some vegetables or herbs). Moisture content and texture vary by product and technique.

Common examples of ingedroogd foods include ingedroogde vruchten (dried fruits), ingedroogde kruiden (dried herbs), and ingedroogde groenten. Ingedroogd meat or fish is encountered in the form of jerky or similar products in many culinary traditions. Rehydration behavior differs widely among items, and some products may be consumed as is, while others are rehydrated before use.

Storage and safety considerations are important: ingedroogd products should be kept in airtight, moisture-proof containers away from heat and light to prevent rehydration and mold growth. Nutrition and flavor are often concentrated through drying, making ingedroogd foods popular for long-term storage and travel.

See also: food dehydration, dried fruit, jerky, shelf life.