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Drying & Dehydrating

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25 views45 pages

Drying & Dehydrating

Uploaded by

omi.lofranco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Drying & Dehydrating Foods

Rosalie L. Rola, RND, MPH


Nutrition & Dietetics
INTRODUCTION
 One of the oldest methods of preserving
food
 Technique was adapted on 12, 000 B.C.E.
 Evidence suggest that Egyptians were
using the desert heat to dry fish and
poultry
 Mechanized dehydration (French
inventors)
PRINCIPLES
 Removal of water from the food
 Drying & dehydration is an ideal process
applicable to any foods with high in
moisture
saline solution

peeling, cutting

soak in syrup(sugar + water) 24 hrs

drain, place cheesecloth on tray, spread

60 deg
preheat 30 mins before, or else ang surface lang maluto

sweating, roll until next day


How Drying Preserves
 Removes moisture from food so bacteria,
yeasts & molds can’t grow and spoil food

 Slows down action of enzymes but doesn’t


inactivate them
Temperatures for Drying
 Optimum temperature for drying food is
140°F = 60 deg celsius

 Avoid “case hardening”


Helps Drying…

 Low humidity aids drying

 Increasing air
current speeds up
drying, removes air
around food
Ways To Dry Food
 Foods can be dried in the sun, but often
doesn’t work well …Dry in an oven
 Dry in food dehydrator
Drying Out-Of-Doors
 Sun Drying
 Dry fruits, high sugar & acid make them safe
 Don’t dry vegetables or jerky/meat outdoors
 Need hot, dry, breezy days
Drying Out-Of-Doors
 Sun Drying
 Temp of 85ºF. or higher, for several days with
humidity below 60%
 Need to cover, watch materials used and
control for insects and pests
Out-Of-Doors
 Solar Drying
 Need to make a dryer
 Need to stir and turn food several times a day
 Need several days…
Out-Of-Doors
 Vine Drying
 Dry beans, lentils and soybeans
 Leave bean pods on vine until beans inside rattle
 If not dried can dry further in oven or dehydrator
Drying Foods Indoors
 Food dehydrators
Drying Foods Indoors
 Convection ovens
Convection
Drying Foods Indoors
 Conventional ovens
Food Dehydrators
 Small electrical appliance for drying foods
indoors
 Electric element for heat & fat and vents
for air circulation
 Dry foods fast at 140ºF
 Buy at department stores, mail-order,
garden supply, internet
Types of Dehydrators
 Horizontal Air Flow –  Vertical Air Flow –
Heating element and fan Heating element and fan
are located on side located at base
Major advantages – Major disadvantage –
reduces flavor mixing if different foods dried,
so different foods can flavors can mix and
be dried at once, all liquids can drip into
trays get equal heat, heating element
juices don’t drip into
heating element
Dehydrator Features
 Double wall  Fan or blower
construction of  4-10 open mesh trays,
metal or high grade plastic, sturdy,
washable
plastic, not wood
 UL seal
 Enclosed heating
 1 year guarantee
element
 Convenient service
 Counter top design  Dial for regulating temp
 Enclosed thermostat  A timer, auto- shut off
from 85ºF-160ºF
Oven Drying
 Slower than dehydrators, unless you have
a convection oven, which has a fan

 Take 2 times longer to dry in oven than


dehydrator…oven not as efficient and
uses more energy
Using Your Oven
 Dial needs to go down to 140ºF
 Leave oven door propped oven 2-6 inches
 Best if you place a fan outside oven door
 Oven temp varies…so need accurate oven
thermometer to be sure 140 is achieved
 Trays should clear sides of oven & 3-4”
shorter front to back of oven, 2-3” between
racks in oven
Room Drying
 Herbs, hot peppers, & nuts in shell are
most common air dried foods
 Herbs & peppers – strung on string or tied
in bundles and suspended from overhead
racks in air until dry.
 Can enclose in paper bags, with openings
for air circulation
 Spread nuts in single layer on paper
Drying Fruit
 Preparing the Fruit – wash fruit and core, if
needed
 Fruits can be halved or sliced and some left
whole
 Thin, uniform, peeled slices dry fastest
 Apples can be cored and sliced - wedges, rings
 Bananas can be sliced
 If fruit dried whole, “check” or crack the skin to
speed drying – cranberries – place in boiling
then cold water to “check”
Pretreating the Fruit

 Sulfuring  Fruit Juice Dip


 Sulfite Dip  Honey Dip
 Ascorbic Acid  Syrup Blanching
 Ascorbic Acid  Steam Blanching
Mixtures
Drying the Fruit
 Place fruit in single layer
 Follow directions given
 Follow approximate drying times given
 Watch food as it dries much faster at the
end of drying period
Determining Dryness of Fruit
 Most fruit – should have 20% moisture
content when dried
 Cut several cooled pieces in half…should
be no visible moisture and should not be
able to squeeze any moisture from fruit
 Not be sticky or tacky
 If piece folded in half, shouldn’t stick to
itself
After Drying…
 Cool fruit 30-60 minutes before
packaging…don’t pack too soon or
moisture buildup could occur…don’t wait
too long or could pick up moisture
Conditioning Fruits
 Conditioning equalizes the moisture.
 Pack cooled fruit in plastic or glass jars,
seal and let stand for 7-10 days
 Shake jars daily to separate pieces and
check for moisture condensation
 If condensation, return to dehydrator for
more drying…unless has started to mold,
then dispose of
Drying Vegetables
 Preparing the vegetables
 Wash, trim, peel, according to directions
 Uniform pieces
 Dry as soon as possible after picking
Pretreating Vegetables
 Water blanching –  Steam blanching –
follow times given, Vegetables should be
start counting time as no more than 2
soon as water returns inches deep above
to boil. If takes more boiling water. Cover
than 1 minute to and steam according
return to boil, are to directions given for
putting in too many each vegetable
vegetables at a time
Cooling Vegetables
 Dip briefly in cold water only long enough
to stop cooking
 Cool to they feel only slightly hot to
touch…about 120ºF
 Wipe vegetables and place in dehydrator
Determining Dryness of Veggies
 Dry vegetables until brittle or “crisp”
 Some vegetables shatter if hit with
hammer
 10% moisture
 Don’t need conditioning like fruits, as
lower moisture content
Fruit Leathers

 Fresh Fruit

 Canned or Frozen Fruits


Drying Fruit Leathers
 Pour 1/8-inch thick on drying tray
 Take 6-8 hours to dry in dehydrator, up to 18 in
oven
 Dry at 140ºF
 Dry when no indention in center of leather
 When warm, peel from plastic and roll , cool and
rewrap roll in plastic
 Keep up to 1 month at room temp, then may
freeze up to 1 year
Jerky
 Lean meat like beef, pork, venison or
smoked turkey breast
 If wild game is used, treat to kill Trichinella
parasite by freezing a portion 6 inches or
less thick at 0ºF at least 30 days…this
doesn’t kill bacteria though
JERKY
Eliminating E. coli O157:H7 Risk
 Heating meat strips in  Heating dried jerky
marinade before strips in oven after
drying – drying times drying process is
will be reduced. completed. Heat strips
Check temp of 10 minutes in oven
several strips with preheated to 275ºF.
metal stem-type Thicker strips may
thermometer to take longer heating,
determine 160ºF is check temp (160ºF)
reached. with thermometer.
Storing Jerky
 Properly dried jerky keeps at room temp
for 2 weeks in sealed container.
 For best results, to increase shelf life and
maintain best flavor and quality, refrigerate
or freeze jerky.
COMPARISON (DRYING vs. DEHYDRATION)
THANK YOU!

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