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Preservation Techniques- drying
Drying is a time-honored method of food preservation. In the 1920s, Jacques Vansteenberghe and Jacques Arsene d'Arsonval patented a method for freeze-drying the rabies virus. Freeze-drying is easier than dehydrating or canning and can last 7 to 8 times longer than fresh products. In addition to saving money, freeze-dried foods are more nutritious than fresh ones.