 Click here for printer-friendly pdf version
Most foods can be dried indoors using modern
food dehydrators, counter-top convection ovens or
conventional ovens. Microwave ovens are recommended
only for drying herbs, because there is no
way to create enough air flow in them.
FOOD DEHYDRATORS
A food dehydrator is a small electrical appliance
for drying foods indoors. A food dehydrator has an
electric element for heat and a fan and vents for air
circulation. Dehydrators are efficiently designed to
dry foods fast at 140°F.
Food dehydrators are available from department
stores, mail-order catalogs, the small appliance section
of a department store, natural food stores and seed or
garden supply catalogs.
Costs vary from $50 to $350 or above depending
on features. Some models are expandable and
additional trays can be purchased later. Twelve
square feet of drying space dries about a half-bushel
of produce. The major disadvantage of a dehydrator
is its limited capacity.
Dehydrator Features to Look For
Double wall construction of metal or high grade
plastic. Wood is not recommended, because it is
a fire hazard and is difficult to clean.
Enclosed heating elements.
Counter top design.
An enclosed thermostat from 85°F to 160°F.
Fan or blower.
Four to 10 open mesh trays made of sturdy
lightweight plastic for easy washing.
UL seal of approval.
A one-year guarantee.
Convenient service.
A dial for regulating temperature.
Types of Dehydrators
There are two basic designs for dehydrators.
One has horizontal air flow and the other has
vertical air flow. In the units with horizontal flow, the
heating element and fan are located on the side of the unit. The major advantages of horizontal flow
are: it reduces flavor mixture so several different
foods can be dried at one time; all trays receive equal
heat penetration; and juices or liquids do not drip
down into the heating element. Vertical air flow
dehydrators have the heating element and fan located
at the base. If different foods are dried, flavors can
mix and liquids can drip into the heating element.
Homemade Dehydrators
Instructions are available from county Extension
offices for building a homemade dehydrator. Building
a dehydrator could save money; however, the design
is not as efficient as commercial dehydrators.
OVEN DRYING
Everyone who has an oven has a food dehydrator.
By combining the factors of heat, low humidity and
air current, an oven can be used as a dehydrator.
An oven is ideal for occasional drying of meat
jerkies, fruit leathers, banana chips or for preserving
excess produce like celery or mushrooms. Because
the oven may also be needed for everyday cooking, it
may not be satisfactory for preserving abundant
garden produce.
Oven drying is slower than dehydrators because it
does not have a built-in fan for the air movement.
(However, some convection ovens do have a fan.) It
takes two times longer to dry food in an oven than in
a dehydrator. Thus, the oven is not as efficient as a
dehydrator and uses more energy.
To Use Your Oven
First, check your dial and see if it has a reading
as low as 140°F. If your oven does not go this low,
then your food will cook instead of dry.
For air circulation, leave the oven door propped
open 2 to 6 inches. Circulation can be improved by
placing a fan outside the oven near the door.
CAUTION: This is not a safe practice for a home
with small children.
Because the door is left open, the temperature
will vary. An oven thermometer placed near the food
gives an accurate reading. Adjust the temperature
dial to achieve the needed 140°F.
Trays should be narrow enough to clear the sides
of the oven and should be 3 to 4 inches shorter than
the oven from front to back. Cake cooling racks
placed on top of cookie sheets work well for some
foods. The oven racks, holding the trays, should be
2 to 3 inches apart for air circulation.
ROOM DRYING
This method of drying differs from sun drying
since it takes place indoors in a well-ventilated attic,
room, car, camper or screened-in-porch. Herbs, hot
peppers, nuts in the shell and partially dried, sun
dried fruits are the most common air dried items.
Herbs and peppers can be strung on a string or
tied in bundles and suspended from overhead racks in
the air until dry. Enclosing them in paper bags, with
openings for air circulation, protects them from dust,
loose insulation and other pollutants. Nuts are
spread on papers, a single layer thick. Partially sun
dried fruits should be left on their drying trays.
DEHYDROFREEZING
Dehydrofreezing is a new method of food
preservation that combines the techniques of drying
and freezing.
Fruits dried at home normally have had 80
percent of their moisture removed; vegetables, 90
percent. However, by removing only 70 percent of
the moisture and storing the fruit or vegetable in the
freezer, a tastier product results. The low
temperature of the freezer inhibits microbial growth.
Also, the food takes up less room in the freezer.
Dehydrofrozen fruits and vegetables have good flavor
and color. They reconstitute in about one-half the
time it takes for traditionally dried foods. For
information on dehydrofreezing at home, contact your
county Extension agent.
Dehydrofreezing is not freeze-drying. Freeze
drying is a commercial technique that forms a vacuum
while the food is freezing. Freeze drying is a costly
process which can’t be done in the home.
To shop for a quality electric food dehydrator, click on the following link: Shop Dehydrators.
|
