Questions for “New ‘ionic wind’ can dry foods while preserving nutrients”

an illustration of bacteria on villi

This artist’s rendering depicts hitchhiking bacteria (blue, purple, green and yellow rods) covering the surface of the villi — pink finger-like projections — of the gut’s inner wall. Some bacteria are beneficial. Others may make us sick. Diet, disease and more can determine which bacteria dominate and affect health.

ChrisChrisW/iStock/Getty Images Plus

To accompany “New ‘ionic wind’ can dry foods while preserving nutrients


Before Reading:

1.  Name at least three ways to preserve fresh foods so that they will be safe to eat weeks or months later?

2.  Name at least three foods that you eat that not fresh, but instead preserved. Compared to fresh foods, how do the preserved foods differ in look, texture and/or taste?

During Reading:

1.  What is dehydration? Why do manufacturers dehydrate foods?

2.  How are most foods dehydrated today? What is a down side to this process, according to the story?

3.  What kinds of chemicals in foods can be altered by heat — and in a bad way?

4.  What is ionic wind? What technique does it take to create ionic winds?

5.  What are ions and what role do they play in the ionic wind process?

6.  What advantages does moving from a plate to a mesh give the ionic-wind-drying process?

After Reading:

1.  Many people prefer certain dried foods over fresh. Others choose dried foods mostly for particular situations. What are at least two situations for which dried foods would be preferable to fresh? Also, explain why they would be preferable.