Inhaltsverzeichnis
Werbung
Verfügbare Sprachen
Verfügbare Sprachen
Dehydration Guide
Getting Started
Start with fresh food that is ripe. Clean thoroughly. Cut away any spoiled areas. For
the best drying results, food should be cut into thin and even slices, typically
inches / 3-6 mm. All slices in a single load should be the same thickness. A food slicer
(mandoline) can be used to quickly and accurately slice large quantities with consistent
thickness.
No pre-treatment of food is required before drying. One of the benefits of drying your
own food is avoiding chemicals or additives that might be present in commercial drying
processes. Slight discoloration of foods such as apples is natural oxidation and will not
affect taste.
Blanching food in boiling water or steam before drying can speed the drying process
and kill micro-organisms on the surface of the food that might cause pre-mature
spoilage. Be aware that blanching, especially if overdone, can affect the taste and
texture of the dried food. Arrange food in single layers on trays. Make sure pieces do
not overlap. Ideally there should be a small amount of space around each piece.
Time
Many factors affect the drying time of food. The most important to consider are the
type of food and amount, the thickness of food slices, the temperature and humidity of
the air in the room, and the temperature setting selected for dehydration. Food dries
faster when the air inside and outside the dehydrator is hotter and drier (low humidity).
Temperature
The optimal drying temperature is usually the highest temperature that will not affect
the nutritional content of the food. Meat must be dried at higher temperature to
eliminate harmful micro-organisms that may be present in the meat. Herbs, nuts and
seeds should be dried at lower temperatures.
When food first begins to dry, the evaporation causes the food to cool. In some cases,
food temperature can be as much as 45°F / 25°C below the temperature of the air in
the dehydrator. As the food dries, the food temperature will eventually be the same
as the internal air temperature. Since food dries faster at higher temperatures, drying
time can be shortened by raising the temperature for the first several hours while the
food is quite wet, then lowering the temperature for the final drying. The dual Time-
Temperature feature of the Sahara dehydrator makes this simple to do.
Food Type
Fruit
Vegetables
Meat
Nut, Seeds
Herbs, Flowers
Typical Drying Temperature
135°F / 57°C
125°F / 52°C
165°F / 74°C
95°F / 35°C
95°F / 35°C
/
-
/
1
1
8
4
brodandtaylor.com | 14
Werbung
Inhaltsverzeichnis
