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high enough to force out moisture, but not hot enough to cook the food.
• Dry Air — to absorb the released moisture.
• Air Circulation — to carry the moisture away. When food is dehydrated, 80 to 95 percent of the moisture is removed, inactivating the growth of bacteria and other spoilage microorganisms. This makes it a useful method of preservation.
Use Fresh Ingredients
Fresh, high-quality, mature, ripe produce is best for drying. Plan to dry good in peak seasons, especially is produce must be purchased from farm stand or supermarkets. During this time, the quality will be higher and the price lower.
Properly dried produce will weight much less and take up less volume than fresh produce, depending on the natural moisture content of the fruit or vegetable and the discarded non-edible portions (such as peelings, cores, seeds, pits, pods and stems). As an example, apples are usually peeled and cored prior to drying; so, a purchased weight of 10 pounds will be reduced to 1 to 1 1/2 pounds when dried.
Pretreatment Techniques
Most vegetables and some fruits
91.2%