What method can help remove moisture for food preservation?

Dehydration techniques are a well-established method for removing moisture from food to aid in preservation. This process involves drying out the food, which significantly reduces the water content. Since microorganisms and enzymes that cause spoilage require moisture to thrive, dehydrating food inhibits their growth, thereby extending the shelf life of the food.

Dehydration can take various forms, including air drying, using a dehydrator, or even using an oven. Regardless of the method, the primary objective remains the same: to lower the moisture levels in food enough to prevent decay and maintain nutritional value.

Other methods mentioned, such as refrigeration, cooking, and food packaging, do not primarily focus on moisture removal for preservation. Refrigeration slows down spoilage but does not remove moisture. Cooking can alter the food's moisture content but might not be an effective preservation method, as it typically involves applying heat. Food packaging helps in preserving food by creating a barrier but does not actively dehydrate the food.