PRETREATING
Enzymes in fruit and vegetables are responsible for color and flavor changes
during ripening. These changes will continue during drying and storage unless
the produce is pretreated to slow down enzyme activity.
Blanching can be used in the pretreatment of vegetables, as it helps set color
and hastens drying by relaxing tissues. Blanching may also prevent undesirable
changes in flavor during storage, and improve reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches, nectarines, and
pears) tend to darken during drying and storage. To prevent this darkening, the
fruit may be pretreated by blanching or by a suitable dip, but effectiveness of
pretreatment methods varies.
Fruit may be dipped in the following:
• Pineapple or lemon juice as a natural alternative to other pretreatments to
reduce browning. Slice fruit directly into juice. Remove promptly (about 2
minutes) and place in trays. Fruits may also be dipped into honey, spices,
lime or orange juice, jello powders, or sprinkled with coconut to give them a
snappy dried flavor. Use your imagination and make your own flavorful dip.
• Sodium Bisulfite: Ask for food safe, (USP) grade only. Dissolve 1 teaspoon of
sodium bisulfite in one quart of water. Prepare small amounts of fruit and dip for
2 minutes in the solution. This helps prevent loss of Vitamin C and maintains a
bright color. Sodium bisulfite may be obtained from a local pharmacy.
• A solution of salt.
• A solution of ascorbic acid or citric acid. Commercial antioxidant mixtures
containing ascorbic acid may also be used, but often are not as effective as
pure ascorbic acid.
Fruits may be steam-blanched. However, blanched fruits may turn soft and
become difficult to handle.
Syrup blanching may help retain the color of apples, apricots, figs,
nectarines, peaches, pears and plums. A sweetened candied product will result.
Fruits with tough skins (grapes, prunes and small dark plums, cherries, figs, and
some berries) may be water-blanched to crack the skins. This will allow moisture
inside to surface more readily during drying.
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PRINCIPLES OF DEHYDRATION
There are no absolutes and quite a few variables in food dehydration. The best
way to become proficient is to experiment using this booklet as a guideline and
then adjusting your drying technique according to your results.
Record keeping is helpful in food dehydration. Records of weight of produce
before and after the dehydration, length of time required for drying, etc., can be
useful information in attaining a good quality product. Information can be recorded
on the labels of the food storage containers.
Tasty ready-to-eat snacks and confections are some of the versatile products
you can create by drying fruits and vegetables at home. After soaking in water,
the rehydrated foods can be used in favorite recipes for casseroles, soups, stews
and salads. Rehydrated fruits and berries can also make excellent compotes or
sauces.
Drying is appealing because the procedure is relatively simple and requires little
equipment. Only minimal storage space is needed.
Dehydrating is a method of heating the food to evaporate the moisture present,
and removing the water vapor formed.
Most food products release moisture rapidly during early stages of drying. This
means they can absorb large amounts of heat and give off large quantities of
water vapor while remaining at a temperature well below that of the drying air.
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality
obtainable - fresh and fully ripened. Wilted or inferior produce will not make a
satisfactory dried product. Immature produce lacks flavor and color. Overmature
produce may be tough and fibrous or soft and mushy.
Prepare produce immediately after gathering, and begin drying at once. Wash or
clean all fresh food thoroughly to remove any dirt or spray. Sort and discard
defective food; decay, bruises, or mold on any piece may affect the entire batch.
For greater convenience when you finally use the food, and to speed drying, it is
advisable to peel, pit or core some fruits and vegetables. Smaller pieces dry
more quickly and uniformly.
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Summary of Contents for Total Chef TCFD-05
Page 8: ...NOTES NOTES 15 14...
Page 16: ...REMARQUES REMARQUES 15 14...
