No moisture at all in order to preserve it.|||your question is unclear. dehydrated food can be all the way to 0% moisture although I doubt that any ever get that low. Dehydration (as you may know) is simply a method of slowing or stopping bacteria (and therefore spoilage) and enzymatic activity. The moisture content is actually irrelevant, the more important measurement is water activity. PhD Food Chemistry and Nutrition|||I'm not sure what you're asking, but if you want to know how "cooked" a food can be to still be considered raw, it cannot be heated above 110 degrees F

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