Dry-Fruits-And-Nuts

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value,^[1] and long shelf life.
These are referred to as “conventional” or “traditional” dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit.
Dried fruits retain most of the nutritional value of fresh fruits.^[3] The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

The process of preserving food is something mankind is familiar with in the days of Yor.^{[citation needed]} Many folktales describe ways of preserving foods in one way or another according to local and cultural traditions. Dehydration Methods help to prevent food from spoilage and to maintain it for a longer period of time while keeping it suitable for consumption. Helps us to eliminate the amount of water in fruits and vegetables to prevent bacteria, yeast or fungi from growing on them. There are several processes applicable in the production of dried mangoes which affects its appearance, rehydration properties, and nutrients. The list consists of sun drying, tray (air) drying, freeze drying, and vacuum microwave drying.^[19] Each process has their own benefits and disadvantages.