Loading ...
Loading ...
Loading ...
DRYING TIPS
Drying time for pre-treatment fruit will vary according to the following factors:
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
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 eect in drying.
· Correct food storage after drying also will help to keep food in good quality and
save the nutrients.
STORAGE
·
Store food only after they have cooled down.
· 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°C/59°F 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 kept for
more than 1 year, if kept in the refrigerator or freezer.
· Dried meats, poultry and sh should be stored for no more than 3 months if
kept in the refrigerator, or 1 year if kept in the freezer.
www.NutriChefKitchen.com
9
Loading ...
Loading ...
Loading ...