The Arvada enterprise., 1919-01-23
SOME FACTS ABOUT THE PRO.
CESS OF DEHYDRATlON

Perhaps it would be of interest to
many of the readers of the Enter
prise to enligthen them somewhat
as to the matter OF Dehydration, i'll
asmuch as it is new process of pre-
serving all kinds of produce, and
promises to become a great factor in
solving the food problems of the en-
tire world. While most people have
a general idea of it comparatively
few are familiar with the process.
In brief Dehydration is the process
of removing surplus moisture from
fruits and vegetables, and we are as
sured by experts that it is here to
stay. 1t preserves for years without
impairing natural flavor. 1t reduces
bulk and weight. By the Hammond
Evaporation and Dehydration Pro-
cess, which is patented, the water
is removed, but the flavor remains
and the cell structure is preserved.
By placing the dchydrated products
in water the cells are again filled and
the product is restored to its original
appearance, flavor and odor. Deny
drafted food will be universally used
because it is so simple. 1t is now
used by the armies Of the United
States and other nations. It is find
ing its place on the shelves of the
family kitchen, the cabins of the
miners, upon shiphoard and in the
storerooms Of the largest hotels,
clubs and hospitals. 1t is welcomed
III the Arctic regions, and can be as
readily used in the Tropics. Deny
dration provides ready market for
all the farmer and gardener may
raise. The people must eat, and
there never has been an overproduc-
tion Of food, in the long run. for the
worlds population. 1t is a revelation
to those who have not previously
seen the refreshed dehydrated prod
ucts and how much they resemble
the fruits and vegetables in their or
iginal fresh, ripe state, from which
distinction can hardly be made.
In addition to- the saving Of space
by reduction Of bulk, a. in the case
of cotton compress, dehydration
primarily preserves the large guam
titles Of vegetables and fruits which
annually 60 to waste thru lack of
transportation facilities. These de-
mands come upon the railroads and
other carriers at the same time, as
in the fruit season, when it is gen.
orally impossible to move all the crops
to the canneries or markets in time
to prevent loss.
The railroads Of the United States
In 1916 carried ls,192,063 tons of
fruits and vegetables. How many car
loads Of water do you suppose there
was included? Figure it out for
yourself. In an article in the "Out-
look" Of October 23, 1918, it was
said: "Neariy $4,000, 900, it is
claimed, might have been saved in
transportation each year II we had
had = more universal application Of
dehydration. 30 much does water in
food products add to the extra
weigh" 1t IL further said in that
article: "Dehydration does not harm
the cell structure, and water restores
the dried vegetables to their original
color and bulk"
In dehydration We get rid Of ap-
proximstely 80 percent or more of
water, then cans are eliminated, leav.
ing only the real food value, where
ny weight Is enormously reduced and
freight charges consequently nre
saved.
The United States Government Is
80 fully convinced Of the advantages
Of dehydration that Congress has ap-
propriated $25o,00O for the use Of
the Department Of Agriculture,
which will innaugurats q campaign
to increase the use Of dehydrated
fruits and vegetables. The Food Ad-
n,inistrstion has approved Of the cs-
tablishment Of dehydration plants
n highly desirable in the present
emergency, and has said that when
properly done this method 10 rscog-
nixed as an essential means Of pre-
serving food, especially ~ II require"
no sugar. In the dehydrntion OF
fruits there IL d process Of concen-
tration by which the sugar Is rcnd-
cred more prominent than In the
fresh fruit, and In consequence the
dehydrstsd product is much swccter
TO the taste.
To give an idea Of the great re-
duction In bulk, Il ID stated that ten