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Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products.
easiest foods to dry (see Let’s Preserve: Drying Herbs). How Foods Are Dried Increasing the temperature of food makes its moisture evaporate, and air moving over the food carries the moisture away. A balance of temperature and humidity is needed to successfully dry foods. Methods Food dehydrators—either commercially made or
CHAPTER 1: GETTING STARTED. 1.1 Learning Objectives. 1.2 Background. 1.2.1 Definition of “Drying” 1.2.2 Historical Development. 1.3 Reasons for Drying Foods. 1.3.1 Spoilage Reduction. 1.3.2 Enhanced Storage Life. 1.3.3 Changed Storage Conditions. 1.3.4 Weight Reduction. 1.3.5 Increased Convenience. 1.3.6 Changed Properties.
Foods can be dried using three methods: In the sun— requires warm days of 85°F or higher, low humidity, and insect control; recommended for dehydrating fruits only; In the oven; Using a food dehydrator — electric dehydrators take less time to dry foods and are more cost effi-cient than an oven. Preparing Fruits and Vegetables for Drying.
Quickly and easily figure out how much of a dehydrated food goes in your recipe with Dehydrating Conversion Charts, figure out how long it will take to dehydrate your favorite food with our Dehydrating Time Guide, learn how to dehydrate your favorite foods with Detailed Tutorials, and more...
1 kwi 1982 · This review concerns some of the more common drying methods, selected drying processes for various foods and a summary of the nutritive value of dehydrated foods.
Dehydration methods. Foods can be dehydrated by various means: the sun, a conventional oven, an electric dehydrator, a microwave oven (for herbs only), air drying and solar drying. Dehydration, like other preservation methods, requires energy.
