What is dehydration in food processing?

Dehydration in food processing refers to the removal of moisture, which is commonly achieved through drying methods. This process reduces the water content in food items, which inhibits the growth of bacteria, yeasts, and molds, thus extending the shelf life of the food. By lowering moisture levels, dehydration also helps concentrate flavors and nutrients, making it a vital technique in preserving fruits, vegetables, herbs, and meats.

The other options describe processes that do not fit the definition of dehydration. Adding moisture, cooling, or freezing food all involve increasing moisture content or changing temperature in a way that does not contribute to moisture removal. Therefore, removing moisture is the distinguishing factor that accurately defines dehydration.