What process removes all moisture from food to prevent spoilage?

The process that effectively removes all moisture from food to prevent spoilage is freeze-drying. This method involves freezing the food and then subjecting it to a vacuum, which allows the ice to change directly from a solid to a vapor without entering a liquid state. This technique preserves the food while maintaining its flavor, nutritional value, and texture better than other moisture removal methods.

Dehydration, while also aimed at reducing moisture content, does not always remove moisture as thoroughly as freeze-drying and can sometimes alter the food's texture more significantly due to the heat involved during the process. Canning involves sealing food in containers after heating it, which kills microorganisms but does not specifically focus on moisture removal in the same way. Fermentation is a preservation method that relies on the action of microorganisms rather than removing moisture. Each option serves a different purpose in food preservation, but freeze-drying is specifically designed to eliminate moisture effectively, leading to better shelf life and reduced spoilage.