PRINCIPLES OF DEHYDRATION
There are no uniform rules that apply to all food dehydration processes. The best way to
become proficient is to experiment using this booklet as a guideline and then adjust your
drying techniques accordingly.
Dehydrating is a method of heating the food to evaporate the moisture present and then
removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you can weigh food before
and after dehydration. Record this along with drying times on the labels of your storage
containers. It will help you develop consistent quality in food drying.
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, sauces and jellies.
Drying is appealing because the procedure is very simple and requires little equipment.
Only minimal storage space is needed.
Most food products release moisture rapidly during early stage 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 are the drying air.
FIVE EASY STEPS TO DEHYDRATE FOOD
1. Slice most foods thin – about ¼”
2. Do not overlap your food on trays
3. Rotate and turn trays
4. Remove food when it looks and feels dry
5.
Place food in air-tight containers – jars or Ziploc®™ bags
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality obtainable – both
fresh and fully ripe. Wilted or inferior produce will not make a satisfactory dried product.
Immature produce lacks flavor and color that won’t be enhanced by drying. Over-ripe
produce will not make a satisfactory dried product. Immature produce lacks flavor and
color that won’t be enhanced by drying. Over-ripe produce may be tough and fibrous or
soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or clean all fresh food
thoroughly to remove any dirt or chemicals. Sort and discard food with decay, bruises, or
mold which may affect an entire batch.
It is advisable to peel, pit or core some fruits and vegetables. Smaller pieces tend to dry
faster and more evenly.
