Ambiano KYS-338B Manual Del Usuario página 10

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Pre-treating the food
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Pre-treating the fruits and vegetables slows down the color and flavor
changes during the dehydration process, keeping the flavors longer during
storage. Many light-colored fruits (especially apples, apricots, bananas,
peaches, nectarines, and pears) tend to darken during drying and storage. To
prevent this darkening, the fruit may be pretreated by blanching or dipping in
the following:
o Lemon, lime, orange or pineapple juice
o Jell-O powders
o Spices
o Honey
o Cinnamon
o Coconut
o Table Salt

Fruits with tough skins (such as grapes, prunes and small dark plums, cherries,
figs, and some berries) may be water blanched to crack the skins. This will
allow moisture inside to escape more readily during drying however, blanched
fruits may turn soft and become difficult to handle.
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Syrup Blanching may help retain the color of apples, apricots, figs, nectarines,
peaches, pears and plums. Syrup blanching makes a sweetened, candied food.
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Before drying pretreated food, remove any excess moisture by placing the
food on paper towels or clean cloths. Trays should be loaded with a thin layer
of food as directed. The food being dried should be about ¼" thick and should
not exceed roughly ¾ of each tray's surface area.
Drying guidlines
These drying times given are approximate. Drying time varies depending on the
type and amount of food, thickness and evenness of the slices, percentage of the
water in the food, humidity, temperature of the air and the altitude. Drying times
may also vary from one area of the country to another from day to day depending
on the climatic conditions. Record keeping helps you predict future drying times
for specific foods. Keeping the vents open will allow for a faster drying time.
NOTE: It is important to rotate and turn the trays every few hours.
**NOTE: The drying times listed in the next few pages are approximate times. It
is suggested to start checking in on your dehydrated food about halfway
through the process.
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