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General Drying Guidelines
The humidity in the air and even methods of food handling makes a difference in the drying time and
quality of the dried product.
SELECTING FOODS TO DRY
Select the best quality produce at the peak of ripeness and flavor.
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Wash carefully to remove debris, dust and insects.
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Cut away bruised or damaged sections.
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LOADING TRAYS
Lay food pieces evenly on trays.
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Don't overlap food pieces, as this will inhibit drying time. As each trays are loaded, place it on
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the dehydrator to begin drying.
DRYING TIME
Drying times may vary, depending on the type and amount of food, thickness and evenness of
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the slices, percentage of water in the food, humidity, temperature of air, altitude and the model
L'EQUIP dehydrator you are using.
Drying times may also vary greatly from one area to another and from day to day, depending on
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the climatic conditions. Keep records to help you predict drying times for specific foods.
DRYING TEMPERATURE
Fruits, fruit rolls and vegetables should be dried at 55°C to 60°C (130°F to 140°F ). By drying
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foods in this temperature range you will minimize the loss of heat-sensitive vitamins A and C.
All foods sweat when they begin to dry, the temperature may be set higher than 60°C (140°F)
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during the first couple of hours of drying. The actual temperature of the food will remain 6°C to 8°C
(15°F to 20°F) lower than the air temperature for the first couple of hours.
Meats and fish should be dried on the highest temperature setting of your dehydrator. These
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temperatures keep bacteria and other micro-organisms, common to meat and fish, to a
minimum during the first stages of drying.
Nuts and seeds are high in oil, and if higher temperatures are used, they will tend to become
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rancid, developing off flavors. The best temperature is from 35°C to 41°C (95°F to 105°F).
Herbs and spices are most flavorful when they first open and should be harvested while very
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fresh, before they begin to blossom. Because the aromatic oils are very sensitive, temperatures
should be 35°C to 41°C (95°F to 105°F) for drying. Take care not to load trays too heavily as this
will prolong the drying time.
Dried flowers, herbs and spices used for potpourri should be dried at temperatures ranging from
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35°C to 41°C (95°F to 105°F) to maintain aroma and color.
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2014. 9. 30. 오전 11:27
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