Drying Food. Drying Food. University of Illinois at Urbana- Champaign. College of Agriculture. Cooperative Extension Service. Circular 1. 22. 7 Contents. Food Drying Basics. Equipment and Methods for Drying. Drying Fruits. Drying Vegetables. Drying Herbs How to Add Herbs. Food. Drying Meats. Storing and Using Dried Foods. Selected References Drying is the oldest method of preserving food. The early American settlers. Compared. with other methods, drying is quite simple. In fact, you may already have. Dried foods keep well because the moisture. Drying will never replace canning and freezing because these methods. Laptop inverter boards (also know as LCD inverter, FL inverter, screen inverter, backlight inverter) come in different shapes and sizes. On the picture above you see. One of the advantages of drying foods rather than canning or freezing them is that you can get by with almost no special equipment. A kitchen oven, drying. Computer randomly freezing when i use chrome - Tech Support; Google chrome freezing computer somtimes - Tech Support; Google Chrome Version 55.0.2883.87 m keeps. Comfort On-Screen Keyboard (Multilingual) is a virtual keyboard on the computer screen allowing you use the mouse pointer or the touchscreen to type the way you do it. But drying is an excellent way to preserve foods that can. One of the. biggest advantages of dried foods is that they take much less storage space. ![]() ![]() Recommended methods for canning and freezing have been determined by. Home drying, however, does not have. Food can be dried several ways, for example. With the renewed interest in gardening and natural foods and because. Drying is not difficult, but it does take time and. Although there are different drying methods, the guidelines. Although solar drying is a popular and very inexpensive method, Illinois. Dependable solar dehydration of. F. The average relative humidity in central. Illinois on days with 9. F. In an electric oven, drying food has been found to be nine. Food dehydrators are less expensive. A convection. oven can be the most economical investment if the proper model is chosen. For. the rest of the year it can be used as a tabletop oven. ![]() ![]() GUIDELINESSpeed. For a good- quality product, vegetables and fruits must be prepared for. They should be blanched, cooled. Foods should be dried rapidly, but not. Drying must not be interrupted. Once you start drying the food, don't. Mold and other spoilage. Temperature. During the first part of the drying process, the air temperature can. ![]() F. But as soon as surface. The air temperature must then be reduced. F. Each fruit and vegetable has a critical temperature. The temperature should be high enough. The higher the temperature and the lower. Humid air. slows down evaporation. Keep this in mind if you plan to dry food on hot. If drying takes place too fast, however, . This means that the cells on the outside of the pieces of food. The surface becomes. 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. For this reason, be sure the ventilation around your oven or. Uniform Drying. Drying 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. For. the best results, spread thin layers of uniformly- sized pieces of food on. NUTRITIVE VALUEDried fruits are a good source of energy because they contain concentrated. Fruits also contain a rather large amount of vitamins and. The drying process, however, destroys some of the vitamins, especially. A and C. Exposing fruit to sulfur before drying helps retain vitamins A. C. Sulfur destroys thiamine, one of the B vitamins, but fruit is not. Many dried fruits are rich in riboflavin. Vegetables are a good source of minerals and the B vitamins thiamine. Both fruits and vegetables provide useful amounts. Windows 8 To begin, go to Start Screen. From there, open Control Panel by typing control panel and pressing Enter. Click on Hardware and Sound. Click on Power Options. MS Outlook, the Microsoft’s desktop email client app for desktop computers, is the most . Based on the popularity and positive. Save the water used for soaking or cooking. TYPES OF FOOD TO DRYMany kinds of fresh fruits, vegetables, herbs, meat, and fish can be. If you have never tried drying food before, though, it's a good idea. This way you. can see if you like the taste and texture of dried food. At the same time. Ripe apples, berries, cherries, peaches, apricots, and pears are practical. Vegetables that are also practical to dry include peas, corn, peppers. Produce from the supermarket is. It is. a waste of time and energy to dry vegetables such as carrots that can be. Fresh herbs of all types are suitable for drying. The parts of the plant. Lean meats such as beef, lamb, and venison can be dried for jerky. Fish. also is excellent when dried. Certain foods are not suitable for drying. Lettuce, melons, and cucumbers are. SUCCESSFUL DRYINGDon't be surprised to find a variety of suggestions for drying methods. The drying process is simply not as precise. You. may need to use a trial- and- error approach to find what suits you best. A kitchen. oven, drying trays or racks, and storage containers are the only basic equipment. If you want to dry large quantities of food, you may decide to buy. For sun drying you need only. Although the following equipment is not absolutely necessary, it will. Wood slats or stainless steel screen mesh are the best. Cake racks or a wooden frame covered with. Do not use solid metal trays or cookie sheets to dry food because air. Pieces of meat for jerky can be placed. Do not use racks made of galvanized screen, aluminum, copper, fiberglass. Galvanized screen contains zinc and cadmium. These metals cause. Aluminum. becomes discolored and causes an off- flavor in sulfured fruit. Copper materials. C. Fiberglass may leave dangerous splinters in the food. METHODSOven Drying. Oven drying is the simplest way to dry food because you need almost no. It is also faster than sun drying or using a food dryer. An ordinary kitchen oven. Set the oven on the lowest possible setting and preheat to 1. F. Do not use the broiler unit of an electric oven because the food on. Remove the unit if it has no separate. Some gas ovens have a pilot right, which may keep the oven warm. It is important to keep the oven temperature at 1. F. So put an oven thermometer on the top tray about half way back. Check the temperature about every half hour. Arrange 1 to 2 pounds of prepared food in a single layer on each tray. Allow 1- 1/2 inches of space on the sides. To stack more trays in the oven, use blocks of wood in the comers. I inches apart. Dry no more than. A lighter load dries faster than a full load. Keep the oven door open slightly during drying. A rolled. newspaper, a block of wood, or a hot pad will keep the door ajar so that. Four to six inches. F. An electric fan placed in front of the oven. Shifting the trays often is important for even drying because the temperature. Rotate the trays from top to bottom. It helps to number the trays so. Stirring fruit. or vegetables every half hour or so also helps the food to dry evenly. Most households will not need a dryer unless. A food dryer takes less electricity than. However, the temperature. F. You can buy a dryer at hardware, housewares farm supply. The price of commercial dryers varies greatly depending. Directions. for making an inexpensive dryer (see illustration above) are given in several. An old refrigerator. Place the food on trays. Gradually increase the temperature to. F. It takes 4 to 1. Do not use space heaters to dry food. These stir up dust and dirt, which. For the same reason, do not try to dry food on a furnace. Sun Drying. Sun drying is the old- fashioned way to dry food because it uses the heat. But bright sun, low humidity. F. In Illinois the humidity is. This process is slow and requires. The food must be protected from insects and covered. Sun drying is not as sanitary as other methods of drying. Don't. sun dry food if you live near a busy road or in an area where the air is. If you decide to sun dry foods, you might want to use. The advantage of this kind. It also. protects the food from insects and birds. Its construction is described. Place pieces of food on drying trays and then cover them with a layer. Place the dryer. in direct sunlight on a roof or high surface away from animals, traffic. After the food is almost dry, put it in an airy, shady. Be sure to bring the dryer indoors at night if the temperature drops. F. Dew and sudden temperature change put moisture back into. Fruits and vegetables take 3 to 7. The length of time depends on the type of food and. Natural heat is slower and less dependable than. SELECTION AND CLEANINGFor dried fruit that is naturally sweet and flavorful, be sure to start. Select fruit that is fresh, fully ripe, and sound. Sort and wash the fruit thoroughly. Discard any bruised or overripe pieces. Sanitation. during the handling and drying process is very important. PRETREATMENTAlmost all kinds of fruit need some treatment before drying. Apples are. peeled, cored, and sliced. Fruits with pits, such as peaches and apricots. Most fruits do not need to be peeled before. But the skins of some fruits such as cherries are tough and waxy. Fruit should be cut. Remember. that thin pieces dry faster than thick ones. Cracking Skins Blueberries, cherries, grapes, plums, and a few other. The skin must. be . Drain thoroughly on absorbent towelling. We recommend cracking the skins in water rather than dipping the fruit. Protecting Light- Colored Fruits. When apples, peaches, pears, apricots, or other light- colored fruits. This darkening. is caused by a chemical change called oxidation. If oxidation is not stopped. While you are working with light- colored fruits, treat. Mix a small amount. I cup of water. Sprinkle the solution over the cut fruit as you. Stir lightly to coat all pieces. This amount is enough for. Commercial antioxidants contain ascorbic acid plus. Soaking also dissolves. The vinegar- salt solutions also. The ascorbic acid coating is only a temporary treatment. For permanent. antidarkening action the fruit still needs to be specially treated before. Sulfuring. Sulfuring is the best antioxidant treatment for preserving color. Without. a permanent, antioxidant treatment, apples and other fruits with light- colored. Sulfur also helps prevent. A and C. Sulfur is not a preservative in itself, but it. You don't need to worry about sulfur being harmful in the amounts used. Sulfur is a mineral that occurs naturally in foods. Sulfur forms sulfurous acid when it combines. The. residue is a harmless compound that the body easily excretes. To keep fruit from discoloring, you should expose it to sulfur immediately. There are two methods of sulfuring, each with its own. Sulfur fumes are more effective than sulfur solutions, but this method. You need a wooden or cardboard box and wooden. Several of the recommended references.
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