Michigan State University Extension
Preserving Food Safely - 01600531
10/13/97

TIMING DRYING FOODS



Temperature plays a key role in the drying process. If
the temperature is too high, food may case harden; that is
cook and harden on the outside while trapping moisture on
the inside.


Other variables to consider when timing foods in a
dehydrator include: the amount of natural water in the
food, the size and thickness of the food, the relative
humidity of the air and the efficiency of the dehydrator.
Vegetables may take as little as 3 to 4 hours or up to about
14 hours to dry, depending on the above variables. For
example, sliced mushrooms will probably dry in an average of
4 hours, while beets may take as long as 12 to 14 hours to
dry.


Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.