Drying Basics; Drying/Selecting Foods To Dry; Pretreatment; Dipping - Excalibur EZDRY EVM Manual Del Usuario

DRYING BASICS

Wash produce before drying. Blot off excess water. Load trays with food that is sliced evenly.
As a tray is loaded, place it on the dehydrator to begin drying. During the drying process,
we suggest rotating the trays halfway thru the drying cycle.

DRYING/SELECTING FOODS TO DRY

Foods to dry should be in prime condition. Because sugar is not added, as it is to canned
foods, dried unripe fruits may have a flat, often bitter taste. Tree-ripened fruits have the
highest natural sugar and best flavor for drying. Vegetables should be fresh and tender
when dried. Avoid overripe fruits and vegetables, and cut away any bruised or spoiled
portions. Remember that if it's perfect for eating, it will be best for drying.
PRETREATING
Pretreating food is not an essential procedure. However, pretreating will help maintain:
Color: reduces oxidation of foods such as apples and potatoes keeping them from turning
brown.
Nutrients: helps retain the minimal loss which tends to occur during the drying process.
Texture:
lessens the chance for fiber deterioration in produce.
There are basically two types of pre-treatment, dipping and blanching.

DIPPING

Used primarily to prevent fruits or vegetables from oxidizing. The following are pre-treatment dips:
Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the most
effective and least expensive anti-oxidant. Use only a food-safe grade of sodium bisulfite
that is made especially for dehydration. If subject to sulfur allergic reactions, check with your
physician before using Sodium Bisulfite as a dip. For Fruits, mix 1 1/2 tablespoons of Sodium
Bisulfite in one gallon of water. Soak fruit slices for 5-10 minutes. Rinse. For Vegetables,
recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite to 1 cup of steaming
water and blanch. This is particularly recommended for vegetables to be stored in excess
of three months.
Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid. Soak the prepared
produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.
Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural
anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes.

BLANCHING

Done either in boiling water or by steaming the foods. This method is most effective on tough-
skinned fruits (sometimes having natural protective wax coating) such as grapes, plums,
cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin "cracks" and allows the
moisture to more readily escape, thus the drying time is faster.
Water Blanch: Bring a pot of water to a boil and stir the food directly into the boiling water.
Cover and blanch for approximately 3 minutes. Remove food from the boiling water and
place it into ice water to cool. Blot with a towel to remove excess water before drying.
Steam Blanching:
Using a pan-type steamer, fill the lower portion with 2 inches of water. Fill
upper section with food. Let the water rapidly boil approximately four minutes. Remove food
and place it into ice water to cool. Blot with a towel to remove excess water before drying.
Electric Steamers: Electric steamers are perhaps the best means for blanching. Follow the
set guidelines provided in your electric steamer's operating manual for blanching fruits and
vegetables.
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