Without water no life form is possible, which means that by dehydration (by moisture extraction) the activity of microorganisms from food is completely and permanently stopped. One of the advantages provided by drying of fruits and vegetables in relation to other methods of conservation lies in the fact that in such a way dried food stuffs may be re-hydrated and used as fresh ones, without deterioration of their quality. Besides, during drying, natural flavour of food is improved and sugar content increased, by which in relation to fresh fruit its taste is intensified. By drying, important nutrients are preserved, which otherwise are permanently lost when cooked, and in contrast to food freezing, the quality of food stuff is minimally changed, so that the content of vitamin A (beta carotene), nutritious fibers, saccharides, potassium, selenium, magnesium and sodium is not changed or is very little lowered.