The drying of vegetables such as tomatoes, peppers, mushrooms or fruits such as bananas, apples, oranges without the addition of preservatives is simple and possible with some traditional techniques and others more modern.
Dehydration is one of the oldest systems known for preserving food for a long time, without losing color, flavor and properties.
A key point for this procedure is the climate. A humid climate is not conducive to good drying. So it will be necessary to have a small space with a well-ventilated surface and time, nature will do its job.
Advantages of dehydrating
The advantages of dehydrating any food are many. On the one hand, it is a conservation system that respects the properties of food very much – it does not add salt, sugar, fat or substances present in smoke – and, in addition, it is a good way to transform your organoleptic organism. conditions. It would be the opposite of a processed food.
By concentrating their nutrients, dehydrated foods provide different textures and flavors in the kitchen. Many can be taken as healthy treats for children or snacks for adults.
The ancient technique of dehydration can be carried out today without any special devices, although they exist, only with the energy of the sun.
traditional drying
To dehydrate any food in the traditional way, just spread it on a grid (avoids the accumulation of moisture) and place it in a well-ventilated place, where it receives as much sun as possible.
To prevent food from being affected by insects, surrounding dust or contamination, it is covered with a very thin cloth such as a tarp. The fabric should protect them but allow the water content to evaporate.
At dusk, the food is removed from the elements so that it is re-moistened with the night dew and is again exposed to the outside when the first rays of the morning heat the environment a little.
There are many home dehydrator models to prepare an efficient solar dryer, in which wire trays are stacked with food and the energy of the sun is harnessed.
With a domestic oven, good results can also be achieved and, above all, much faster than with the traditional method in just a few hours. Food is placed in the oven at 60 ºC, with the door ajar, so that evaporation can escape.
Gas ovens have openings to allow the gases generated by the flame to escape, facilitating drying. Electric convection ovens allow even drying thanks to their internal fan (they can be left ajar).
Current drying
Anyone who needs to dehydrate large amounts of fruits or vegetables, either because of a specific diet or because they have a business, it is convenient to buy an electric dehydrator. Although their price is a little high, they are an excellent investment.
These devices have different capacities, there are 3, 6, 8 trays or more. The advantage is that the process is automatic and the results are stable.
How to prepare food for dehydration
It is important to choose foods at the ideal ripening point, without bumps or bruises and in the best possible conditions.
Whichever system is chosen for the dehydration process, foods must be uniformly selected, washed and cut, diced or sliced, to ensure uniform drying.
If the cut is too thick, the piece will take longer to dehydrate and if the weather is not favorable there may be risks that the process will not be successful.
For some fruits or vegetables with a high water content, it is advisable to pre-scald them, placing them in boiling water for a few seconds, to inactivate certain enzymes that can interfere with their conservation.
Most dehydrated foods keep well in a cool, dry place, protected from light. They can be kept in tightly closed glass jars, never in plastic bags, as they can be contaminated by fungi.
In summary, 3 methods of dehydration
When arranging them on the surface to dehydrate, whether on a rack or a baking sheet, they should be placed without piling up, well spread out, leaving enough space between piece and piece for air to circulate.
- Traditional method: Sugar-rich fruits and vegetables are best suited for drying in the sun. However, this method requires a dry, warm climate. Temperatures reached under direct sunlight should not be less than 30°C.
- Oven: The oven, whether gas or electric, must have a thermostat so that the temperature does not exceed 50-60 °C. Convection ovens are ideal because the fan ensures an even temperature. In traditional electric vehicles, the door is ajar.
- Dehydrator: These devices allow for dehydration at low temperatures (40 °C) and through automated processes. Those with the best results are those that generate heat from the base, with an air outlet at the top, so that the heat stream acts vertically.