Method of drying food products

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@bymalikovmethod of a drying food products (melons, apples)

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We have heard from our grandmother that they used to dry various foods on the roof in the summer. So, the preservation of fruits and vegetables through drying dates back many centuries and is based on sun and solar drying techniques. Over 20% of the world perishable crops are dried to increase shelf-life and promote food security and they play an important role in the food supply chain.

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Food drying is the process of removing water from food by hot air circulation, which inhibits the growth of bacteria and enzymes and preserves it for a long time. For a layman, we can say that the preservation technique that attempts to remove moisture is Drying/Dehydration. what exactly is Drying Of Fruits and Vegetables.?

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Advantages of drying | Drying Of Fruits and Vegetables Reduce transport weight Stop the growth of bacteria, yeast & mold by removing moisture. Minimize packaging requirementSlowdown enzymatic activity

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What foods can you dehydrate? Dehydration is the excellent way to food preservation. Fruits like apples, grapes, figs, berries, plums, banana, mango, and vegetables like onions, potatoes, tomatoes, corn, beets, and carrots can be dehydrated as whole or thin slices or its puree can be dried. They require pretreatments before keeping it for drying. Different herbs which add flavor to food are dehydrated for long use.

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Three phases of drying Initial rate period – initial heating of equipment and the product to be dried occurs. Constant rate period – Free moisture is removed easily and unbound moisture will come-off at constant rate Falling rate period – Rate of moisture removal decreases with time

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Factors affecting drying ● Temperature  –  Ideal temperature is 60-70 0 C, higher temperature is not desirable ● Humidity  –  humidity affects the drying time ● Type of dryer  –  adiabatic and non-adiabatic dryers affects the product. ● Air velocity & direction of air flow  –  rate of air velocity and direction of air flow affects the drying time and product quality. ● Nature and size of food  –  physical, chemical composition of the material and its size affect the quality.

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Drying or dehydrating is the best way to preserve and store fruit. Almost all fruit can be dried, including apples. Dried apples not only have a long shelf life, they’re also convenient and make for a delicious, low-fat treat you can enjoy anywhere.Apple

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Easy Methods for Drying Apples at Home $25,00 0,000 Instructio ns • Wash, peel and core your apples. • Slice apples thinly and evenly (about ¼ inch) • Soak the apple slices in the lemon juice mixed with 1 quart of water to avoid any browning. • Shake off as much liquid as possible then place the slices on the dehydrator trays. Make sure to leave a little bit of space between the slices for air to circulate. • Sprinkle a light dusting of cinnamon over the slices. • Dehydrate at 135°F (57°C) for 6 to 8 hours. • Check apples for any moisture. The slices should feel dry and leathery. The inside should look like a dry, dense sponge. • Allow cooling for a few hours before storing in an airtight container.

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How to dry melon slices for snacks Once you’ve eaten dried melon, you may be inclined to agree with Marco Polo that it is “sweet as honey”. When you dry slices of watermelon, cantaloupe, honeydew or other melons, the flavors intensify. It certainly tastes better than any candy I’ve ever had. White or light green melon flesh may turn slightly brown when dried, especially if sliced thin and dried until very crisp, whereas orange and red-fleshed varieties better retain their original color. 

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THANKS

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