The preservation technique that attempts to remove moisture is known as dehydration. This method involves removing water from food, which inhibits the growth of microorganisms and slows down enzymatic activity, thereby extending the shelf life of the food.
Dehydration can be achieved through various methods, including sun drying, air drying, and using specialized equipment like dehydrators. The process not only preserves the food but also concentrates its flavors, making it a popular technique for preserving fruits, vegetables, herbs, and meats.
By reducing the moisture content, dehydration helps in preventing spoilage and maintaining the nutritional value of the food for a longer period. This technique has been used for centuries and remains an effective way to preserve food without the need for refrigeration or chemical preservatives.