Thursday, November 29, 2007

Drying for Top Nutrition

  • Don’t overblanch.
  • Dry foods as quickly as possible without raising the temperature above 150°F initially or above 140°F for the remaining drying time. Dry herbs, coconut, and mushrooms at lower temperatures.
  • Do not overload the dryer.
  • Keep the food on the drying trays well spaced with no overlapping.
  • Keep good air circulation to quickly move moisture away from the drying food.
  • If possible, dry when the relative humidity is low.
  • Check to be sure foods are sufficiently dry.
  • Condition dried fruits.
  • Store dried foods in packages that do not admit moisture or oxygen.
  • Store dried foods in a cool, dark, dry place.
  • Store in amounts that can be used easily at one time.

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