Vegetable and Fruit Drying Technology

Prepare vegetables and fruits for drying

To get quality dried vegetables and fruits, use good raw materials. For drying it is not possible to take unripe and overripe fruit. Before drying vegetables and fruits need to be prepared. To do this, sorting and bulkhead should be done. Throw out beginners rot vegetables and fruit. Rinse the rest of the fruits thoroughly in running water. If they were grown using poison chemicals, scatter 5-6 g of soda or 1 tbsp of vinegar in 1 liter of water and rinse the fruit with this solution, then spray in running water.

Remove the inedible parts. Peel the skin from the root vegetables, remove the cabbage and outer leaves from the onion, remove the remains of flowers and peduncles from the berries. The rosehip peduncle and flowerworm do not clean, and dried berries with them. Slice fruit: mugs, strips or columns, so they dry faster.

To prevent vegetables and fruits from darkening during the drying process, blanch them in a citric acid solution (10 g per 1 l of water).

How to dry vegetables and fruits

Put prepared vegetables and fruits on trays or metal sieves, spread them out in a thin layer to provide good air access. Place them in a well-ventilated solar room. Dry the greens by hanging its bundles in a place protected from the sun and wind. You can finely slice it, spread it on sheets of paper, and cover with gauze on top. Hot red peppers are strung using a needle on a thread. Threads should be hung in a dry warm place, the pepper is desirable to sluggish under direct sunlight. Conduct drying vegetables and fruits continuously for a few weeks.

Artificial drying can be carried out in a special dryer, oven or oven. To dry in the oven, place the trays inside 1-1.5 hours after the furnace. At home, the drying of vegetables and fruits is carried out using a regular oven. Heat the oven to 60-70OS, put trays in it, the oven door needs to be opened. The duration of artificial drying can be between 5 and 12 hours.

Different varieties of vegetables and fruits are dried separately from each other.

Ready dried vegetables contain 10 -14% moisture, fruit – 18 -22%. Qualitatively dried apples have a light cream color, elastic, but if bent, they do not release juice. Dried pears – soft, when squeezed they do not release liquid. The finished prune must be black with a bluish tinge, the flesh must be elastic, when twisted in the hand of the dried plum the bone is separated from the flesh. Cherry berries when squeezed do not release juice and do not stick together. Dried carrots keep the colour and smell fresh, and the cabbage turns dark green with a yellow tinge.

Storage of dried vegetables and fruits

Clean only well-dried foods for storage, undried fruit will become a hotbed of mold. Browse the vegetables and fruits before packing and remove the wet pieces. Dry out the same foods dried on different days into a total container and leave for 1-2 days so the humidity evens out. Store packaged fruits in sealed packaging or in fabric bags, cardboard boxes, placing them in a dry cool place. Dried fruits and vegetables easily absorb different flavors, so you can’t keep foods that have a strong smell near them.

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