Desiccation: nf The purpose of desiccation is to remove the water contained in a food.
The purpose of desiccation is to remove the water contained in a food. It suppresses the development of microbes. A water content of 14% must be reached for successful desiccation.
Desiccation by the heat of the sun: A very hot and dry climate is necessary. Foods should be exposed for a minimum of 4 to 5 days, depending on their moisture content.
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