Food Preparation: A food dehydrator removes moisture from food. In order for food to be properly dehydrated and preserved, the moisture throughout the food’s core must be eliminated. Slicing or cutting food into rings or slices will expose more surface area of the food to the food dehydrator’s heat and air flow and thus make the dehydration quicker and more successful. Generally speaking, food slices of 1/8 inch to 1/4 inch thick are optimal for food drying. Evenly spreading the sliced food onto the dehydrator racks or trays will also improve the drying process.

The Food Dehydrator’s Temperature: Using a higher temperature during the dehydration process does not speed up the food drying time. A higher temperature can result in case hardening and only partial drying of the food. Case hardened foods will be hard or “cooked” on the outside but retain moisture within the food and thus be susceptible to bacteria growth and spoilage. The recommended drying temperature for most foods is between 130 to 140 degrees Fahrenheit or 54 to 60 degrees Celsius. Herbs can be dehydrated at 110 degrees Fahrenheit or 43 degrees Celsius.

Air Flow: Sufficient air flow within the dehydrator is a crucial component of food drying. A food dehydrator’s heating component and fan work in concert to remove moisture from food. As the heat warms the food, its moisture is released and evaporated into the air. To achieve dehydration, that humid, moist air must be removed and replaced with dry air via the food dehydrator’s fan and vents. The faster the air current and the better the ventilation, the faster and better food will be dehydrated. Food dehydrators either have horizontal air flow (fan located on the back of the unit) or vertical air flow (fan located at the top or bottom of the unit). Most people believe horizontal air flow units result in a more even distribution of air throughout a food dehydrator as air more readily blows over the food and food trays.

Time: Dehydrating time can vary by the type of food being dehydrated, the type of dehydrator, the dehydrator’s temperature and the thickness of the slices. As previously stated, dehydrating time can by improved by slicing food to a maximum 1/4 inch thickness and by spreading the food evenly throughout the food trays to ensure maximum food surface exposure to the heat and air flow of the food dehydrator. Estimated drying times for dried fruit and dried vegetables are covered in these Food-Dehydrator.com articles.

Published 7/15/2009 12:00:00 AM

Tags: Dried Fruit, Dried Vegetables, Horizontal Air Flow Food Dehydrators, Vertical Air Flow Food Dehydrators, Case Hardening