Nowadays most foods are dried mechanically. The method of such dehydration(脱水)is to put food in chambers through which hot air is blown at temperatures of about 110℃ at entry to about 43℃ at exit. This is the usual method for drying such things as vegetables, minced(切碎的)meat, and fish.

　　Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to the climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water.

　　32．According to the text, the open-air method of drying food

　　A．is the one most commonly used today

　　B．was invented by the American Indians

　　C．has been known for hundreds of years

　　D．tends to be unhealthy

　　33．Bacteria which cause food to go bad

　　A．cannot live in sunlight

　　B．are killed by drying

　　C．are in no way dependent on the water contained

　　D．have their activity greatly reduced by drying

　　34．Today vegetables are most commonly dried

　　A．on hot and sunny days

　　B．in hot-air chambers

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