You are viewing content which is not in your chosen language.
Food rots because of bacteria and fungi.
These microorganisms thrive in the water within food, which makes up as much as 50% of food like tomatoes.
So, one of the keys to preserving food for longer lies in extracting the water content from it, to inhibit bacterial growth.
It was the Egyptians ...
Please log in to view and download the complete transcript.