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includes: sharp paring knife, colander or streamer for washing and blanching produce, cutting board, vegetable peeler, food processor or vegetable slicer for evenly cut slices, grater, blender and measuring utensils.
Food dehydration can be dome by several methods. Natural methods, such as sun and room drying, require warm days of 90 degrees F or more, low humidity, little air pollution and control of insects for an adequate finished product. Oven drying is a good choice only for small quantities of food because the energy costs of operating an electric food dryer. A conventional oven only heats foods and does not carry away moisture.
Commercial or homemade electric dehydrators provide the most reliable and consistent results, often without pretreatment, because of the controlled temperatures and air flow. Food dehydrated by this method dries quickly and evenly. The quality of the finished product can be excellent. Food can be dried 24 hours a day, summer or winter, rain or shine.
The disadvantage is the initial investment of a dehydrator. Like any appliance purchase, your personal needs should be assessed. Cost of operation must also be considered,
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