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Drying time for pre-treatment fruit will vary according to the following factors:
DRYING TIPS:
1) thickness of pieces or slices
2) number of trays with food being dried
3) volume of food being dried
4) moisture or humidity in your environment
5) your preferences of drying for each type of dried food
6)
It is recommended to:
Check your food every hour.
Rotate and/or re-stack your trays if you notice uneven drying.
Label food with contents dried, date and weight before drying. It will also be
helpful to note the drying time for future reference.
Pretreated food will give the best effect in drying.
Correct food storage after drying also will help to keep food in good quality
and save the nutrients.
Store food only after they have cooled down.
STORAGE
Food can be kept longer if stored in a cool, dry and dark place.
Remove all the air you possibly can from the storage container and close
tightly.
Optimal storage temperature is 15
℃
or lower.
Never store food directly in a metal container.
Avoid containers that “breathe” or have a weak seal.
Check the contents of your dried food for moisture during the weeks
following dehydration. If there is moisture inside, you should dehydrate the
contents for a longer time to avoid spoiling.
For best quality, dried fruit, vegetables , herbs , nuts, bread should not be
