Modern, reliable sources for home food preservation suggest that a specially-designed, electronic dehydrator should perform nearly all home food drying. And for more about Recipes to Dry in 30 Days visit Receitas para secar em 30 dias 2.0 Funciona?
The suggestion is for general quality and not safety.
According to the Ball Blue Book says, “Commercial or homemade electric dehydrators provide the most reliable and consistent results.” 1
It is reported that the University of Minnesota Extension says that electronic dehydrators “produce the best quality product as compared to other methods of drying.” 2.
This is why this is a brief overview of the different ways to dry foods at home.
AIR DRYING
This technique is sometimes referred to by the term “room drying.”
Michigan State Extension says,
Although Michigan State University Extension does not typically recommend using air dryers, they may be accomplished under certain conditions. It is possible to dry your clothes using air however it must be performed on a hot and dry (low humidity) day. or in a space which is dry and hot with an air flow.” [33
So Simple To Conserve claims,
The peppers, herbs and other plants can be strung up on strings or tied in bunches, then suspended by hanging racks on the ceiling until they are dry. The enclosing of them in paper bags with air circulation openings and protection from dust, loose insulation, and other contaminants. Nuts are scattered on paper with a single layer of.” [4Four
Penn State Extension says,
Drying in a room at around 70 degrees can only be accomplished if temperatures, humidity and air circulation are in good condition. The modern air-conditioned homes are too cool to dry the food fast enough. While sun drying is effective when it's dry, extreme humidity of Pennsylvania makes it impossible to use this method in the state of Pennsylvania.” [55
SUN DRYING
Sun drying is simply spreading out things in the sun to let dry. This is how some producers of raisins from California's San Joaquin Valley still dry their grapes and turn them into raisins.
The book on the electric dehydrator, Preserve it Naturally, recognizes the benefits of the sun drying process:
This is the most basic method of dehydrating. method…It is the cheapest method to dehydrate food and can handle huge quantities of food at once.” [66.
It continues to explain the reasons why sun drying is beneficial to very few people these days:
… Doing it at home can be more hassle then it's cost. Sun drying requires the perfect conditions of low humidity and temperatures of the high 80s F to guarantee a fair degree of success. Even if you meet these challenging requirements, food that is dried in the sun could require several days compared to a few hours in the dehydrator. Since sun drying is longer, it produces less nutritious food and of low nutritional value. Food is in the hands of insects, dirt and components.” [77.
Ball Blue Book says: Ball Blue Book says
Methods that are natural, like room drying and sun requires warm, sunny days that are 90 F or higher, low humidity, minimal pollution of the air and elimination of insects to ensure an excellent finished product.” [88.
So Easy to Preserve Says,
The large amount of sugar and acid of fruit makes them suitable for drying outside in conditions that are conducive to drying. The vegetables (with with the exception of beans that have been dried in the vine) and even meats aren't suggested for drying out of doors. Vegetables are high in sugar and acid. This raises the chance of food spoilage. Meats contain a lot of protein, which makes them ideal for microbial growth in situations where heat and humidity are not managed. It is recommended to dry your meats and other vegetables indoors under controlled conditions in an oven and a food dehydrator.
To dry out your fruit outside, breezy, hot, dry days are the best. The minimum temperatures of 85°F are required with higher temperatures being more beneficial. It can take several days to dry out food outside. Since the weather can be unpredictable drying fruit outside is risky. In the event of rain in California when the raisins dry, then the entire supply of raisins may be damaged.
The high humidity of the South is a major issue when it comes to drying fruit outside. A humidity of less than 60 percent is ideal. The ideal conditions are often not present as the fruit is ripe and other options to dry food items are required.
Drying out in the open need to be covered or placed under cover at night. Cool night air cools and can bring moisture back into the food, slowing drying time.” [See the complete entry on this page: Sun drying[9] 9]
It also advises that So Easy to Store continues to suggest against attempting to dry out herbs under the sun.
It is not advised to dry the herbs in sun since the herbs may lose color and flavor.” [1010
Cornell Cooperative Extension essentially says do not even think about the sun drying out within New York State:
Drying food items by sunlight is a well-known method in certain regions across the United States and the world, New York State does not have the right climate to support drying food in the sun. Drying outdoors successfully requires several days at least 85 degrees with humidity lower than 60 percent. In general when it is New York State when the temperatures are high enough and the humidity is high to allow food drying successfully.” [1111.
PASTEURIZATION FOR SUN DRYING
When you are drying anything with sun you dry, there's a third procedure you need to take that is to pasteurize the product to ensure that it doesn't be infested by insects while it is in storage.
So Easy to Preserve Says,
“Sun dried fruit and dried vine beans require treatment in order to kill bugs and their eggs.
Freezer Method Seal food items in food-grade plastic containers that are freezer friendly. Place the bags inside an unheated freezer set at 0oF (-17 Cor lower and allow them to remain for at least for 48 hours.
Method for Oven – Put the food in one layers on the tray, or in an oven-proof pan. In an oven that is that is preheated to 160oF (71 Cfor 30 minutes.” [1212
Notice: Cornell State Extension seems to recommend pasteurization for all dried food that isn't blanched or cooked prior to preparation.
Pasteurizing: Dry food that was not prior to heat-treatment by blanching or cooking must be passedeurized to ensure the destruction of insect and eggs. Pasteurization is the final step prior to packaging for long-term time storage.” [1313
VINE DRYING
So Easy to Store says,
Dry beans (navy kidney, white the great northern, and soybeans) place pods of beans on the vines within the gardens until beans begin to rattle. When the pods and vines are dry and shriveled take the beans and shell them. There is no need for pretreatment. If beans remain moist drying isn't completed and the beans could become moldy if not thoroughly dried. If required, drying can be accomplished with the oven, sun or drying machine.” [1414
It is the University of Kentucky Extension says,
(Vine drying) is used to dry maturing beans as well as peas like pintos, limas, lentils and blackeyed beans. Dry these containers on vines until the pods shake when shaken. The vines will become shriveled. Pick the beans and shell them. Check for dryness (they will shatter when struck with the Hammer). If the beans you test are still damp, put the remainder on the vine to dry the beans. It is necessary to pasteurize foods that have been dried on the vine.” [1515
A group of Master Food Preservers from the University of California Extension stressed in a slide show the various uses that vine drying could be employed to accomplish: “Vine drying is for beans only!” 16
Note: Some commercial producers also make raisins that are dry and vine-dried (see: Calraisins) however, that is not the subject of this survey piece for home use.It is important to note that some commercial producers vine-dry raisins.
SOLAR DRYING
Solar drying is the process of using an apparatus created to gather and increase the amount of heat emitted by the sun. It also serves to shield food from the elements as well as bugs.
So Easy to Store says,
Solar drying makes use of sunlight as a heating source, but a specially-designed dehydrator can increase the temperature and air flow to accelerate drying process… These solar drying units employ a reflective material like glass or aluminum foil to boost the sun's temperature by 20-30 F . The air flow is enhanced by air vents located at both ends. Air that is cooler enters the dryer, then crosses the food, eliminates the moisture, and then escapes. The frame is covered with plastic and stops rain or condensation from dampening food. Screens around the events prevent birds and insects from their food.” [1717.
Conserve it Naturally states,
Solar drying is better than conventional sun drying due to the higher temperatures. It also improves the drying process with (a) the use of a tracking system that follows the sun's movements, (b) a venting system that regulates your temperature (c) sufficient space to construct and operate efficiently as well as (d) the backup system to supply an alternate heating source and an air circulator to circulate the air. However…. it's still uncertain, slow, slow-moving and provides no guarantee of quality food.” [1818
MICROWAVE DRYING
Michigan State Extension says,
Microwave drying is a good option for drying small amounts of herbs will be dried. Follow the instructions provided in the package with your microwave. Once the leaves are crisp and dry between your fingers, the leaves are ready for storage. ” [19]
So Easy to Store says,
Microwave ovens should only be used to dry herbs, as there is no method to make enough airflow in them.” [2020.
Clemson Cooperative Extension says, “Microwave ovens are recommended only for drying herbs, because there is no way to create enough air flow to dry denser foods.” [2121
Cornell Cooperative Extension says, “Because lack of circulatory air, food is cooked before it is dried in the microwave oven. The only herbs that can be dried in a microwave. Follow the instructions of the manufacturer on specific types of baking ovens.” [2222.
The University of Kentucky Extension cautions first to ensure that you don't cause damage to your microwave
There's some controversy regarding the appropriateness of drying herbs using the microwave. ….. The microwave oven isn't specifically designed to dry fruits meat, vegetables, or vegetables. There are people who are drying fresh herb using the microwave, however doing so could lead to an out of control magnetron or even a fire. Check the instructions of your manufacturer for more information on drying in the microwave. Combination microwave ovens employ the convection cycle to dry. Also, make sure to take note of the instructions provided by the manufacturer.” [2323.
OVEN DRYING
For drying food it is necessary for the oven to be able to lower at least 60 C or 140 F.
If you attempt to dry food at a temperature greater than that it could end having it cooked. The Easy to Preserve website states, “First, check the dial and determine whether it is able to register as low as 140 degF (60 C(60 C). If your oven isn't able to reach this temperature, the food will cook instead of being dry.” [2424
Penn State Extension says,
Drying in the oven is a good option when you set the temperature of your oven of 140-150 degF [60 65 C(60-65 degrees Celsius). Oven doors should be opened by 2 or 3 inches (5 to 8 centimeters) to let moisture go out. Convection ovens are ideal because it blends low temperatures with the help of a fan to move atmosphere.” [2525
According to the Ball Blue Book says,
Oven drying is a great option only for small amounts of food since the energy cost of running either a gas or electric oven are very high when as compared to running an electric food dehydrator. Additionally, a conventional oven is only able to heat food, and it does not transport away the moisture.” [2627.
Keep it Naturally suggests,
Oven drying, in the overall, can be very difficult to control. ‘…. The scorching of food is a common issue. Additionally, food is often brought out more brittle and darker with texture and less delicious. …. the cost of energy is typically significantly higher than a food dehydrator that is electric. Traditional ovens … were designed for other reasons than dehydrating, and, consequently, drying with ovens is generally not efficient.” [27The energy cost is typically significantly higher than an oven dehydrator.
So Easy to Preserve Says,
Every oven is equipped with a food dehydrator. Through the combination of low humidity, heat and air flow an oven can serve as dehydrator. The oven is perfect for drying fruits, meat jerkies and banana chips, or to preserve excess produce such as mushrooms or celery. Since ovens can be used for daily cooking, it might not be ideal for preserving plenty of fresh produce from the garden. The drying process in ovens is slower than dehydrators since they do not come with a fan built-in for the movement of air. (However some convection ovens do come with fans). It takes around twice as long to dry the food items in an oven than in dehydrators. This means that the oven isn't as efficient as a dehydrator , and consumes greater energy.” [2828
The University of Kentucky Cooperative Extension offers some useful advice for the way to determine how your oven can be used to dry your food:
Drying in the oven is a long process that can take 2 to 3 times longer than using an electronic dehydrator. Additionally, it requires more energy. If you don't have a dehydrator, then your kitchen oven could be utilized to dry food items. The first thing to check is your ovenfor: (a) Is it equipped to has vents? The majority of gas ovens and (not the majority) electric ovens have. (b) Which is your lowest setting for heat? You'll need 140 F (60 C). A few modern ovens can remain lower than 200 F (90 Cin temperature. To determine the lowest temperature, set an oven thermometer to the back part of the oven. The door should be opened four inches (10 cm). Adjust the oven's thermostat to its lowest setting . Place the fan towards the side of the door. The fan should be turned on to ensure that the air flow runs through the oven before flowing out on the other side. Keep track of the oven's thermostat's temperature. If the temperature rises to more than 160 F [Ed sic], then you are not able to utilize the oven. The heat will slow cook but not dry your food.” [2929.
The following tips for drying ovens are drawn from an PowerPoint presentation presented by the Central Sierra UCCE Master Food Preservers. [30]
OVENS COMPARED TO DEDICATED ELECTRIC FOOD DEHYDRATORS
- The ovens are slow (convection ovens not so much) They take at about twice the amount of time to dry an ordinary oven than it takes using a dehydrator. For fruit leather, for example take between 6 and 8 days to dry inside a drying device, and up to 18 hours in an oven.
- Ovens require more energy and they're more expensive to make use of as dehydrators. Based on the price of cooking fuel you are located and how much drying you are doing in the long run, you may spend more than an actual dehydrator.
- Small capacity: only a very few North American ovens come with more than two oven racks. This, along with the amount of rack space surrounding the trays will allow only a small amount of drying space.
TO USE AN OVEN AS A DEHYDRATOR
- The oven's door should be left open for 2 to six inches (5 to 15 centimeters) (see the section below for cautionsin the next section]. This lets moisture escape the oven faster.
- Ideally, put a fan in front of the door to one side and blowing air into the opening. This can help improve air circulation within the oven.
- It isn't safe to trust the thermometers that are found on the stove to accurately represent the temperatures reaching in ovens during the best of times, particularly when the door is opened therefore it is recommended to put a separate oven thermometer near the food to keep an eye on the temperature. Make sure to check the temperature every couple of hours.
- The cookbook So Simple to Keep states, “For air circulation, keep the oven door propped open by two or six inches. The circulation can be enhanced by placing fans outside the oven close to the door. Caution: This is not an ideal method in a household with young children. Since the door is open it can be a little hot. A thermometer in the oven placed close to the food provides a precise reading. Adjust the dial of temperature to reach the required 140 degrees.” [31]
- Make sure to leave at least 2-to-3 inches (5 to 8cm) in between the oven racks.
- When placing drying racks on oven racks, make sure that the drying trays have three to four inches (7 to 10 centimeters) of space on either side of them from the oven's side walls. Also, leave two to three (5 to 8 centimeters) inches of space between the front and back of the oven.
- According to the University of Kentucky Extension advises, “Remember to turn the food over approximately every half hour.”
DEDICATED, PURPOSE-BUILT ELECTRIC FOOD DEHYDRATOR
Ball Blue Book says, Ball Blue Book says,
Electronic dehydrators made by commercial or home-made sources offer the most steady and reliable results, usually without any treatment, due to the temperature control as well as the airflow. The food that is dehydrated this way is dried rapidly and uniformly. The quality of the final product is often excellent. Food is dried at any time in winter or summer and no matter the weather.” [3232
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