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MODEL: NH43-5-R
MODEL: NH43-5-R
PRETREATING
The Enzymes in fruits and vegetables are responsible for the color and flavor changes that occur
while ripening. These changes will continue during dehydration and storage unless the food item
is pretreated. Pretreating works by slowing down enzyme activity.
Blanching is a form of pretreatment which can be used for vegetables. Blanching is a technique
in which you briefly immerse vegetables in boiling water and then immediately place them
into iced water or cold running water to halt the cooking process. 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. The effectiveness of pretreatment method varies.
Different dipping methods include:
1) Pineapple or Lemon Juice:
A great natural pretreatment used to reduce browning.
a.) Slice fruit directly into juice.
b.) Remove promptly (approximately 2 minutes).
c.) Place on trays.
NOTE:
Fruit may also be dipped into honey, spices, lime juice, or orange juice.
2) Sodium Bisulfite: Only use food safe, (USP) grade.
a.) Dissolves 1 teaspoon of sodium bisulfite in one quart of water.
b.) 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.
NOTE:
Sodium Bisulfite may be obtained from a local pharmacy.
3) A solution of table salt.
4) 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 fruit may turn soft and become difficult to
handle.
Syrup blanching may help retain the color of apples, apricots, figs, nectarines, peaches, pears
and plums. This will result to sweetened candied products.
Fruits with tough skins (grapes, prunes, and small dark plums, cherries, figs and some berries)
may be water-blanched to crack the skin. This will allow moisture inside to surface more readily
during drying.
Before drying pretreated food, remove any excess moisture by placing the food on a paper
towel or a clean cloth. Drying trays should be loaded with a thin layer of food as directed. If
needed, clean cheesecloth can be spread on the trays to prevent food pieces from sticking or
falling through.
The amount of food being dried at one time should not exceed roughly 3/4 of each tray's surface
area and 1/4" thick.
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality possible - fresh and fully
ripened. Wilted or inferior produce will not make a satisfactory dried product. Unripe produce lacks
flavor and color. Overripe produce may be tough and fibrous or soft and mushy.
Dehydrate produce immediately after preparation. Wash or clean all fresh food thoroughly to
remove any dirt or sprays. Be sure to remove any impurities, bruises, mold, or decay. A minute
amount can compromise the quality of an entire batch.
Dehydrate produce immediately after preparation. Wash or clean all fresh food thoroughly to
remove any dirt or sprays. Be sure to remove any impurities, bruises, mold, or decay.
RECONSITUTING FOODS
All dehydrated foods need to be reconstituted. While fruits are usually preferred in their dehydrated
form, vegetables are considered more desirable in their reconstituted form.
To reconstitution vegetables for cooking:
1) Wash produce in clean water.
2) Place in cold, unsalted water. Use lid to cover and let soak for 2-8 hours.
3) Cook with same water used for soaking and add water if necessary.
4) Bring water to a boil and reduce heat to simmer until done.
5) Add salt, if desired, at end of cooking time. Salt slows down the reconstitution process.
NOTE:
Overcooking fresh produce will diminish flavor and texture. To reconstitute vegetable like
carrots, soak in ice water and refrigerate
Dried foods can be reconsituted by soaking, cooking, or a combination of both and will resemble
their fresh counterparts after reconsitution. However, dried foods are unique and should not be
expected to resemble fresh produce in every aspect.
Dehydrating food, does not prevent the growth of mold, yeast or bacteria. Food can spoil if soaked
at room temperature for extended amounts of time. Refrigerate if soaking for longer than one hour.
To conserve nutritional value, use the left over water from soaking and cooking as part of the water
ingredient used in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture that was
originally taken out during dehydration, leave to soak in cold water for 20 minutes to 2 hours. Cover
leafy greens with boiling water. To cook, let simmer until done.
Cover the fruit with water, more water can always be added later on if needed. Most fruits can be
reconstituted within 1 to 8 hours depending on fruit type, size of pieces and water (Hotter water
decreases time). Over-soaking will result in a loss of flavor. To cook reconstituted fruit, cover with a
lid and simmer in the same water used during soaking.
Operating Instructions
Operating Instructions
