Food Drying, part one
Drying is the oldest method of preserving food. Through- out history, the sun, the wind, and a smoky fire were used to remove water from fruits, meats, grains, and herbs.
By definition, food dehydration is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria.
Benefits of Dried Food
Dried foods are tasty, nutritious, lightweight, easy-to-prepare, and easy-to-store and use. The energy input is less than what is needed to freeze or can, and the storage space is minimal compared with that needed for canning jars and freezer containers.
The nutritional value of food is only minimally affected by drying. Vitamin A is retained during drying, however, because vitamin A is light sensitive, food containing it should be stored in dark places. Yellow and dark green vegetables, such as peppers, carrots, winter squash, and sweet potatoes, have high vitamin A content. Vitamin C is destroyed by exposure to heat, although pre-treating foods with lemon, orange, or pineapple juice increases vitamin C content.
Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices. Dried foods that are not completely dried are susceptible to mold.
Microorganisms are effectively killed when the internal temperature of food reaches 145 degrees Fahrenheit (F).
Equipment Needed for Drying
To be certain of the final quality and consistent drying of foods, a dehydrator is recommended, especially with unpredictable Ohio weather. Sharp knives and a food processor or blender will also make the drying task easier.
Many guidelines call for blanching, steaming, or pre-treating foods. Equipment for these processes include a deep kettle with a lid and a wire basket, a colander, or an open mesh cloth bag to hold produce. A non-metal bowl is best for pre-treating fruits and vegetables to prevent discoloring.
more tomorrow…
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