Michigan State University Extension
Preserving Food Safely - 01600531
08/03/99
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.
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 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
disclaimer for important
information about using our site.