DryingFoods-UniversityofGeorgia.ppt

Drying Foods Jananne Finck, MS, RD. Nutrition Wellness Educator Springfield Center Drying is New Again One of the oldest methods of preserving food Alternative to canning freezing Simple, safe and easy to learn Can dry year round No refrigeration needed Takes little space How Drying Preserves Removes moisture from food so bacteria, yeasts molds can’t grow and spoil food Slows down action of enzymes but doesn’t inactivate them Temperatures for Drying Optimum temperature for drying food is 140°F If higher temps are used, food cooks instead of drying Avoid “case hardening” – dried outside and moisture is trapped inside – mold results Helps Drying… Low humidity aids drying Increasing air current speeds up drying, removes air around food Ways To Dry Food Foods can be dried in the sun, but often doesn’t work well in Illinois…need several days of high temp and low humidity Dry in an oven Dry in food dehydrator Drying Out-Of-Doors Sun Drying Dry fruits, high sugar acid make them safe Don’t dry vegetables or jerky/meat outdoors Need hot, dry, breezy days Temp of 85oF. or higher, for several days with humidity below 60% Need to cover, watch materials used and control for insects and pests Out-Of-Doors Solar Drying Need to make a dryer Need to stir and turn food several times a day Need several days… Vine Drying Dry beans, lentils and soybeans Leave bean pods on vine until beans inside rattle If not dried can dry further in oven or dehydrator Pasteurization Freezer Method – seal food in freezer plastic bags. Freeze at 0oF for at least 48 hours Oven Method – Place food in single layer on fray or in shallow pan. Place in oven preheated to 160oF for 30 minutes Drying Foods Indoors Food dehydrators Counter-top Convection ovens Conventional ovens Food Dehydrators Small electrical appliance for drying foods indoors Electric element for heat fat and vents for air circulation Dry foods fast at 140oF Buy at department stores, mail-order, garden supply, internet Costs? Dehydr