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What are two methods for drying fruits and vegetables at home?
ElizabethDuncan
2 methods for drying vegetables and fruits are:they must be prepared for drying as soon as possible after harvesting. They should be blanched, cooled, and laid out to dry without delay. Foods should be dried rapidly, but not so fast that the outside becomes hard before the moisture inside has a chance to evaporate.
Drying must not be interrupted. Once you start drying the food, don't let it cool down in order to start drying again later. Mold and other spoilage organisms can grow on partly dried food.
TemperatureDuring the first part of the drying process, the air temperature can be relatively high, 150 degrees to 160 degrees F. (65 degrees to 70 degrees C.), so that moisture can evaporate quickly from the food. Because food loses heat during rapid evaporation, the air temperature can be high without increasing the temperature of the food. But as soon as surface moisture is lost (the outside begins to feel dry) and the rate of evaporation slows down, the food warms up. The air temperature must then be reduced to about 140 degrees F. (60 degrees C.).Toward the end of the drying process the food can scorch easily, so you must watch it carefully. Each fruit and vegetable has a critical temperature above which a scorched taste develops. The temperature should be high enough to evaporate moisture from the food, but not high enough to cook the food. Carefully follow directions for regulating temperatures.
Humidity and VentilationRapid dehydration is desirable. The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be. Humid air slows down evaporation. Keep this in mind if you plan to dry food on hot, muggy summer days. If drying takes place too fast, however, "case hardening" will occur. This means that the cells on the outside of the pieces of food give up moisture faster than the cells on the inside. The surface becomes hard, preventing the escape of moisture from the inside.Moisture in the food escapes by evaporating into the air. Trapped air soon takes on as much moisture as it can hold, and then drying can no longer take place. For this reason, be sure the ventilation around your oven or in your food dryer is adequate.
Uniform DryingDrying the food evenly takes a little extra effort and attention. Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer. For the best results, spread thin layers of uniformly-sized pieces of food on the drying racks.Wiki User
∙ 12y ago
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What has the author A Louise Andrea written?
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