why do fruits get sweeter when dried, and how do fruits dry out instead of getting moldy or spoiling?

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why do fruits get sweeter when dried, and how do fruits dry out instead of getting moldy or spoiling?

In: Chemistry

4 Answers

Anonymous 0 Comments

To add to the previous answers, fruit that has been dried is now protected from spoiling. There’s so little water in the fruit that mold and bacteria just can’t survive, even though there’s tons of sugar for them to eat.

Anonymous 0 Comments

Well you have to follow some rules if you want to dry any kind of food, control humidity, temperature and cleanliness.
For the sweet taste I think is because removing the water the sugar will dissolve directly with your saliva making it seem sweeter that the original juice. Moreover in some cases the sugar will crystallise, I’m thinking about figs for example, so becoming more easily sensed.

Anonymous 0 Comments

It could be one of two things, first, sugar is added during the drying process (most likely) or the drying process gets rid of the water and leaves more of the natural sugars in less space making it seem sweeter (less likely). Also when the fruit is dried, it’s sped up by heat so the fruit doesn’t have time to rot.

Anonymous 0 Comments

You evaporate away the water, leaving a higher concentration of sugar relative to the other components. And you dry it quickly by applying heat and moving dry air to prevent it from getting moldy.