Food drying has been one of the oldest and most traditional human methods. To preserve food for a long time fruit, vegetables and meat using methods such as the heat of the sun or by using smoke and fire to keep them in different seasons and for a long time. Gradually, with use of other new tools and technologies, they have lost their place in old-fashioned ways, such as exposing fruits and vegetables by sun or drying them faster in wind tunnels, because those methods took longer time consuming and a lot of products were damaged and they also lost their most important properties and minerals.
Traditional consumption of dried fruits such as raisins, figs, dates, apricots and apples has been important of Mediterranean diets for thousands of years. This causes due to the early cultivation and rich soil in areas such as Iran, Iraq, southwestern Turkey, Syria, Lebanon, and so on. Grapes, dates, figs that fell from the tree on the ground and lost their water and dried up by heat of the sun were accidentally discovered and used by hunters. Today, dried fruits are produced in most parts of the world, and consumption occurs in all cultures and populations. Fruits can be dried completely (for example, grapes, berries, apricots, plums), cut in half or cut (for example, mango, papaya, kiwi). The moisture content of the fruit after drying can vary from a small amount of 3% to 8% to a significant amount of 16% to 18% depending on the type of fruit. Dried fruits are widely used by baking and confectionery industries. Dried fruits are used in sauces, soups, puddings and baby food for babies and children.