Which process is used to preserve food by removing moisture?

The process utilized to preserve food by removing moisture is dehydration. Dehydration involves reducing the water content in food items, which in turn inhibits the growth of bacteria, yeasts, and molds that thrive in moist environments. By extracting moisture from foods, such as fruits, vegetables, and meats, dehydration significantly extends their shelf life and helps maintain nutritional value while also concentrating flavors.

In contrast, canning involves sealing food in airtight containers after heating to destroy pathogens, but it does not primarily focus on moisture removal. Fermentation is a process that relies on the action of microorganisms to convert sugars into acids or alcohol, which aids in preservation but does not involve moisture removal in the way dehydration does. Refrigeration slows down the activity of spoilage-causing organisms and reactions but does not preserve food by removing moisture. Therefore, dehydration is the clear choice for moisture removal as a means of food preservation.