a food scientist holds up a shriveled, completely dried fruit that was once plump and juicy. The fruit now appears wrinkled, brittle, and completely without any moisture content. On the nearby table, fresh fruits sit next to their completely dried counterparts showing the dramatic transformation. The scientist points to the stark difference between the original wet specimens and the final dried results. A laboratory assistant examines other desiccated samples with fascination at the preservation process. materials having had all moisture completely removed and dried out