Drying fruits and vegetables food Dehydration

DRYING FRUITS AND VEGETABLES

Food Dehydration

• Heat: removing moisture, but not cook
• Dry Air: to absorb released moisture
• Air Circulation: to carry the moisture away
• Inhibits bacteria, yeast & mold growth
• Prevents food spoilage
• Slowing down enzymatic activity

Dry Food Safely

• Peak quality
• Clean preparation areas and containers
• Use food grade equipment and containers
• Protect food from
• Air
• Moisture
• Light
• Insects, pests/vermin

Temperatures for Drying

• Herbs, nuts and seeds: 90-100°F
• Fruits and vegetables: 130-140°F
• Meats and fish: 160°F
• Drying too slow = microorganisms could grow
• Drying too fast = cooked food or case hardening
• Avoid “case hardening” – dried outside and moisture is trapped inside – mold results