Talk:Food drying

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2019 and 23 May 2019. Further details are available on the course page. Student editor(s): Cindaye g.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 21:21, 17 January 2022 (UTC)

Untitled
Please include the nutritional Background of the dry foods

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Sjaberman. Peer reviewers: Amaziarz, Mikeiwata, Mgattoni.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 21:36, 16 January 2022 (UTC)

International view
I've added a tag  to the list of manufacturers, but I'm not sure it adds anything to the article and it could be removed altogether. Thoughts from other contributors? --Old Moonraker (talk) 17:42, 20 January 2009 (UTC)
 * OK, it's gone. --Old Moonraker (talk) 18:40, 28 January 2009 (UTC)

Vitamin loss?
The article says: "Drying is rarely used for vegetables as it removes the vitamins within them". How does removing water also remove vitamins? Do the vitamins evaporate with the water content? Is this only something that happens with sun-drying, or would commercial food dehydrators also remove vitamins? 141.151.23.70 (talk) 01:31, 18 March 2009 (UTC)

Link deleted
I've just deleted an inline link to this file because I couldn't understand it. That isn't to say that it couldn't be captioned in such a way as to make it intelligible: for example it's included, with a caption, in Freeze drying (but I could barely understand it there either!). If we are going to go with this, the picture at File:Phase-diag2.svg includes more detailed labelling of what's going on and has better screen rendition. --Old Moonraker (talk) 06:38, 30 May 2010 (UTC)

Reference missing
Does anyone know what happened to reference 1: (1 ^ Grandidier (1899), p. 521), and what it said? — Preceding unsigned comment added by 213.46.17.99 (talk) 13:13, 7 September 2011 (UTC)

Grain Drying its own article
I suggest strongly that grain drying be moved to a separate page. The shear volume of material here reflects that it is a discipline in its own right. Please, separate and cite the grain drying section. And expand the remaining food drying sections. IveGoneAway (talk) 06:16, 4 February 2014 (UTC)


 * Done. Content moved to Grain drying --Aflafla1 (talk) 01:23, 11 May 2014 (UTC)

Requested move 28 December 2015

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 

The result of the move request was: Closing. Unanimous consensus to use natural disambiguation. Cúchullain t/ c 18:12, 4 January 2016 (UTC)

Drying (food) → Food drying – WP:NATURALDIS. This isn't about a food called drying, nor does the word "drying" here have a food-specific meaning. The subtopical article grain drying is not at drying (grain), either. 210.6.254.106 (talk) 03:34, 28 December 2015 (UTC)
 * Support - Food drying is a process, "drying" is too vague. Meatsgains (talk) 18:27, 28 December 2015 (UTC)
 * Support - favor natural disambiguation. Neutralitytalk 02:38, 29 December 2015 (UTC)
 * Support, it makes sense. --Cavarrone 17:04, 29 December 2015 (UTC)


 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

Peer Review #1
In order to improve the article maybe the layout should be changed in order to add more information. For example, if the article was organized by food types then there could be more detail on the way each type of food is dried (meats, fruit, veggie, etc). There definitely needs to be more information on each food group and the specifics involved.

Also, I'm not sure if Yahoo! Voices is a source that should be used. It might be useful to go into peer-reviewed articles and scientific books about the topic that were used to form the ideas mentioned in this source. This would also be useful because there are not many sources right now.

There is also some unclear wording under "Food Types". Not sure what it is meant by "fruits change character completely when dried". — Preceding unsigned comment added by Amaziarz (talk • contribs) 16:54, 11 April 2016 (UTC)

Advantages of food dehydration
What are the advantages ? 41.116.93.130 (talk) 06:04, 28 January 2022 (UTC)