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Page
5
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Chapter V Method for Treatment before Drying of Food
(Note: the following methods are only for reference)
A. Pre-treatment for fruits
1. Add 2 cups of water for 1/4 cup of fruit juice, soak the food to be dried in it for about 2
minutes. (Note, match fruit juice with food, such as apple juice for drying apple).
2. Food treatment table
Name of
food
Preparation
Criterion for
drying
Time/hour (approx.)
Apple
Stone, cut into pieces or peel
Pliable and
tough
5-6
Artichoke
Cut into strips of 1/8 inch
Crumbly
5-13
Almond
Cut into halves or pieces, stone
Pliable and
tough
12-38
Banana
Peel and cut into pieces of
3-4mm
Crispy
8-38
Cherry
Stone or not
Tough
8-34, stoned after
semi-dried
Huckleberry
Split or use the whole
Pliable and
tough
6-26
Date
Stone and cut into pieces (or use
the whole)
Tough
6-72
Fig
Cut into pieces
Tough
6-26
Grape
Use the whole
Pliable and
tough
8-72
Nectarine
Cut into valves with peel and
dry naturally, or semi-dried and
stoned
Pliable and
tough
8-26
Orange peel
Long-bar shape
Crumbly
8-16
Peach
Semi-dried and stoned, half or
1/4
Pliable and
tough
10-34
Pear
Peel and cut into pieces
Pliable and
tough
8-30
B. Pre-treatment of vegetable:
1. Treat with steam, boiled water or oil, recommended for green beans, cauliflower, broccoli,
asparagus and potato.
2. Put the prepared vegetable into the boiled water for 3-5 minutes, drain it and put it into the
hopper.
3. Put the vegetable into lemon juice and soak for about 2 minutes.
Name of food
Preparation
Criterion for
Time/hour
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