H.Koenig DSY500 Manual De Utilización página 6

Packaing and Storage
Dried foods need to be properly packaged to prevent reabsorption of moisture and
microbial deterioration. Pack food in clean,dry, airtight containers.Glass jars or freezer
containers with tight-fitting lids are good for storage. Resealable plastic freezer bags
are also acceptable.
.Store package dried food in a dry,cool location away from light. Higher temperatures
and exposure to light will shorten the storage time and result in loss of quality and
nutrients.
.Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables
have about half the storage life as fruit. If food is to be kept longer,then store in a
freezer.
.Package vegetables and fruits in separate storage containers to avoid flavor transfer.
How to Dehydrates Fruit and Fruit Rolls.
Dried fruits and fruit rolls(or leathers) are nutritious and portable snacks. Drying fruit
intensifies the natural sweetness of the fruit because the moisture is removed.
Fruit
Selection and preparation.
Select fruits that are at the peak of the ripeness.Wash fruits to remove dirt and debris.
There are many options when it comes to drying fruit and personal preference shoud
be your guide. Fruits can be sliced,halved, or if small left whole will require the most
drying time.
Slice fruit uniformly and in piece about 1/4 inch thick. Fruits that are left whole ,such
as blueberries,cranberries and grapes, should be dipped in boiling water for 30-60
seconds and then plunged in ice water to crack the skin. This procedure will reduce
the drying time.
Pretreatment
Many fruits will darked quickly once they are peeled and/or cut and will continue to
darken even after the fruit is dried. This is due to the exposure of the natural enzymes
in some fruits to air. There are several pretreatment options to prevent this
discoloration Pretreatment
discoloration .Some people may detect a slight flavor change with pretreated fruit.
See the Fruit Drying Guide on page 6 to determine which fruit will benefit from the
pretreatment. You may want to dry the different options and see which you prefer.
Ascorbic acid(Vitamin C)-Ascorbic acid, available in tablet or powdered form, is
available at drugstores. Mix 2 1/2 tablespoons of powder ascorbic acid in 1 quart cold
water. Vitamin C tablet(six 500mg.tablets equal 1 teaspoons ascorbic acid) should be
crushed before mixing with water. Place cut fruit,such as bananas,peaches,apples,or
pears, in mixture and soak for 10 minutes. Remove fruit and drain well before placing
on drying trays.
Ascorbic acid mixture-These commercially available products,such as Mrs. Wages
Fresh Fruit Preserver ,are a combination of ascorbic acid and sugar and are
commonly used for fresh fruits and for canning and freezing Follow the manufacturers'
directions for use of these mixture.
Lemon juice-Mix equal parts lemon juice and cold water. Place cut fruit in solution
and soak for 10 minutes. Remove fruit and drain well before placing on drying trays.
Place piece of fruit on dehydrator trays in a single layer, close together but not
touching or overlapping.Refer to the Fruit Drying Guide on page 6 for suggested
preparation,and the drying times. Dry fruit at 135F or 57C.
is not necessary but is recommends to prevent