New Delhi: Two older adults in Rana Pratap Bagh below Bharat Nagar police station were observed to be useless. Police said on Thursday that the deceased may have died because of a lack of meals and severe warmness.
Bodies of Chaman Lal Khosla (95) and his sister Raj Kumari (77) were discovered in a decomposed degree interior of their house. Police have despatched our bodies for post-mortem to find out the actual cause of our demise.
The incident started to mild on Wednesday morning when a milk supplier visited their residence.
“He knocked on the door for 10 minutes. However, there was no reaction. He informed the neighbors, who pressured open the door. The siblings had been mendacity in the residence, and a rotten smell came out of it,” said a police officer from Bharat Nagar police station.
“The police research group has not found any outside accidents on their bodies. The neighbors stated that Raj Kumari changed into doing household jobs. It is viable that she died first and her brother died because of lack of food and heat,” The authentic stated.
Chaman Lal and Raj Kumari lived in their ancestral residence (range A-20/three) in Rana Pratap Bagh. Both are unmarried. They interacted slightly with their neighbors.
Raj Kumari retired from the postal and telegraph department and received a pension. She now bears the cost of running the residence. Chaman Lal became an insurance agent.
According to the milkman’s declaration, he introduced milk on Sunday, and when he arrived on Monday, the deceased didn’t open the door. He again, without turning in the milk. The same thing happened on Tuesday, police said.
The Process of Dehydration
Dehydrating food is a meal renovation approach used for hundreds of years. Native Americans dehydrated the buffalo kills in their search camps to make it less complicated to move. Pemmican (a dehydrated concoction of buffalo meat blended with fat and berries) became a staple of several nomadic North American tribes. This low-warm dehydration system involved air drying (with nearby campfires) or sun-drying meat strips on drying racks.
Dehydrators are a current approach for slowly casting off the moisture from food without sincerely cooking it. A disadvantage of dehydration is the limited amount of food that can be dried at one time. The good thing about dehydration is that this method of processing for meal storage may be accomplished at home without difficulty.
How Do These Two Methods Affect the Food?
Freeze-dried foods, as do vegetables and meats, hold much of the original shade, shape, aroma, and freshness of the result. Freeze-dried meals do now not commonly comprise additives or preservatives, so they stay actual to their original form. The appearance, texture, and taste of the food remain after rehydration.
Unlike low-warmth dehydration, freeze-drying permits the upkeep of pre-cooked meals, consisting of recipes that include soups, stews, stroganoff, and the like. An obvious advantage is that since the meal is organized in its entirety before freeze-drying, all you need to do is sincerely add water and then warmness for a few minutes to create luxurious meals. Rehydrating freeze-dried meals takes only a few minutes with boiling water. Some foods, like many results and greens, need no rehydration earlier than consumed.
Dry ingredients are cut back during processing because the moisture is eliminated. So, the meal object itself is considerably smaller than its unique size. The rehydration time of dehydrated meals takes a chunk longer than freeze-dried; however, it still tastes just like the distinctive form of the food. Some dry ingredients contain added substances to decorate flavors or help in renovation. As with freeze-dried fruits and vegetables, dehydrated results and greens may be eaten without rehydration. Both methods of food maintenance increase the long-term garage lifestyles of food. Most commercially produced freeze-dried and dehydrated meals have a shelf existence of 15 to 20 years if nicely packaged and stored in a relaxed, dry environment.