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Topic: Drying food

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	Drying (food) - Wikipedia, the free encyclopedia
		Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay.
		Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then water is removed by sublimation.
		Dried and salted reindeer meat is a traditional Lappish food.
	en.wikipedia.org /wiki/Drying_(food) (207 words)

	Drying Food
		Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer.
		Sun drying is the old-fashioned way to dry food because it uses the heat from the sun and the natural movement of the air.
		After the food is dried, cool it on the tray, then put the pieces of food in a large closed container such as a crock, a plastic jar, or a coffee can.
	www.ag.uiuc.edu /~vista/html_pubs/DRYING/dryfood.html (8361 words)

	A Review of Solar Food Drying (The Solar Cooking Archive)
		Hot dry air may be moved over the food by use of natural convection or a solar chimney or a fan run on solar electricity.
		Food should then be tossed to insure all parts of the dried bits are in contact with water.
		Dried food should be used within the next months as the nutritional value slowly drops over time.
	solarcooking.org /dryingreview.htm (3188 words)

	Drying Vegetables (Site not responding. Last check: 2007-10-21)
		When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food.
		Food on lower trays near the heat source will often dry more rapidly than food on higher trays and, therefore, trays should be rotated throughout drying.
		Food scorches easily toward the end of drying time; therefore, turn the heat off when drying is almost complete and open the door wide for an additional hour or so.
	www.ext.colostate.edu /pubs/foodnut/09308.html (1883 words)

	Drying Food Drying to Preserve Food
		Dried foods are high in fiber and carbohydrates and low in fats.
		Using a food dehydrator is the ideal method for drying food.
		Food being dried simultaneously should be cut in uniform sizes to ensure that all pieces will dry at the same rate.
	www.homesteadharvest.com /dryingfreezing.html (835 words)

	GH1562 Quality for Keeps -- Drying Foods, MU Extension
		Dried fruits and fruit leathers may be used as snack foods; dried vegetables may be added to soups, stews or casseroles.
		In general, dried foods are not a major part of the American diet and nutrient loss is, therefore, not a concern.
		Drying times in conventional ovens or dehydrators vary considerably depending on the amount of food dried, its moisture content, and room temperature and humidity (and the use of fans, for oven drying).
	muextension.missouri.edu /xplor/hesguide/foodnut/gh1562.htm (2708 words)

	Drying Foods (Site not responding. Last check: 2007-10-21)
		Drying or dehydration, the oldest method of food preservation, is particularly successful in the hot, dry climates found in much of New Mexico.
		Foods may be sun dried with or without a solar dehydrator, in a gas or electric oven, or with a portable electric dehydrator.
		Dried meat, commonly called jerky, is normally not rehydrated and is eaten in the dried state.
	www.cahe.nmsu.edu /pubs/_e/e-322.html (1690 words)

	Drying Foods
		Food drying is one of the oldest methods of preserving food for later use.
		Dried foods are ideal for backpacking and camping.
		Foods can be dried in the sun, in an oven or in a food dehydrator by using the right combination of warm temperatures, low humidity and air current.
	hgic.clemson.edu /factsheets/HGIC3080.htm (2089 words)

	Drying Food - PreserveFood.com
		Drying food is one of the oldest ways to preserve food.
		People in warm, dry climates have found it easy to preserve their foods simply by properly spacing their produce out and letting the air take the moisture out of the food.
		Preserving food is a great way to stretch your budget, help the environment and live a healthier life all at the same time.
	www.preservefood.com /drying.shtml (279 words)

	Drying Fruits and Vegetables
		Dry food in an oven that can be maintained at 140 degrees F or lowest setting.
		Dried foods should be used within 3 to 6 months as they will lose their flavor and color to some extent during storage.
		Dried fruits and vegetables may be reconstituted (restoring moisture) by soaking the food in water.
	www.ext.vt.edu /pubs/foods/348-597/348-597.html (940 words)

	Drying Food
		Dry foods in the oven or a food dehydrator by using the right combination of warmth, low humidity and air currents.
		Drying time depends on the type of food, the thickness of the cut, the moisture content of the food and the drying method.
		Dried vegetables can be added directly to soups or stews without pre-soaking, drawing on the liquid in the soup or stew for rehydration during cooking.
	www.extension.umn.edu /info-u/nutrition/BJ766.html (663 words)

	Ask Extension Database, NDSU Extension Service (Site not responding. Last check: 2007-10-21)
		Foods can be dried in an oven, or in a food dehydrator by using the right combination of warmth, low humidity and air current.
		Dried foods will keep from four to twelve months, but proper storage is very important.
		Dried fruits can be eaten as nutritious snacks, or they can be soaked for one to two hours and used in favorite recipes.
	www.ext.nodak.edu /extnews/askext/foodss/4214.htm (491 words)

	U of MN Food Safety: Drying Food, July 27, 2004
		Drying or “dehydrating” is a method of food preservation that is simple, safe and easy to learn, but there are no absolutes and many variables.
		The drying time will depend on the type of food, the thickness of the cut, the moisture content of the food and of course, the method used.
		It will take two to three times longer to dry food in an oven than in a dehydrator; therefore, it is not as efficient and uses a great deal more energy than a dehydrator.
	www.extension.umn.edu /foodsafety/components/columns/July27laj.htm (607 words)

	Drying Foods, HYG-5347-97
		By definition, food dehydration is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria.
		Dried foods are tasty, nutritious, lightweight, easy-to-prepare, and easy-to-store and use.
		Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices.
	ohioline.osu.edu /hyg-fact/5000/5347.html (1293 words)

	Open Directory - Home: Cooking: Drying and Dehydrating (Site not responding. Last check: 2007-10-21)
		Drying Food - Covers drying basics, methods and equipment, fruits, vegetables, herbs, meats, and storing methods; from the University of Illinois at Urbana-Champaign.
		Drying Foods - Comprehensive site that covers drying food indoors and outdoors, pre-treating of foods, fruits and vegetables, nuts and seeds, food leathers, jerky, remedies for problems, FAQs; from the University of Florida, Institute of Food and Agricultural Sciences.
		Drying Foods - Ohio State University Extension fact sheet on the benefits of drying foods, preparation, pre-treatment, equipment needed, and a drying table for a variety of fruit and vegetables.
	dmoz.org /Home/Cooking/Drying_and_Dehydrating (400 words)

	Creative Cooking Tips - Drying Food
		Cut them early in the day when they are dry, but not yet warmed by the sun.
		When herbs are completely dry place them in a large brown paper bag.
		Dry process according to tables until tests indicate food is dried.
	www.redundantcartridge.com /creative/cooking/dryfood2.shtml (304 words)

	Howstuffworks "How Food Preservation Works"
		Freeze-drying is a special form of drying that removes all moisture and tends to have less of an effect on a food's taste than normal dehydration does.
		That is, the water in the slices will convert straight from solid water to water vapor, never going through the liquid state (this is the same thing that mothballs do, going straight from a solid to a gaseous state).
		When all of the slices are completely dry, what you have is freeze-dried apples, potatoes and carrots.
	home.howstuffworks.com /food-preservation4.htm (456 words)

	Drying Food
		When it is sufficiently dry, it is either cut into slices or grated.First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.
		Dry the meat until it is tough and chewy.
		As for the silicon coating, it's only on one side, aids in preventing the food from sticking, and is actually a required nutrient for proper bone metabolism.
	www.geocities.com /lighttrailfood/dryingfood.htm (3301 words)

	Solar Food Drying
		Effective drying is accomplished with a combination of heat and air movement.
		Typical drying times range from 1 to 3 days, again depending on sun, air movement, humidity, and type of food.
		Food should be cut into thin slices, less than 1/2" thick and spread out on trays to allow free air movement.
	www.epsea.org /dry.html (345 words)

	National Drying - Food (Site not responding. Last check: 2007-10-21)
		The National Drying Machinery Company has equipment in every aspect of the food industry including fruits, vegetables, ingredients, spices, prepared foods, and processed foods.
		National Drying's expertise is also extended to the installation and design phases of any project.
		In short, these capabilities allow National Drying to provide a wide scope of supply, ranging from a single dryer to a complete, automated process line.
	www.nationaldrying.com /food (369 words)

	Amazon.com: Books: Trail Food: Drying and Cooking Food for Backpacking and Paddling (Site not responding. Last check: 2007-10-21)
		Alan Kesselheim dries his food in Bozeman, Montana, where he lives with his wife and three children.
		Time was, drying food was a real pain and involved an old stove and a lot of attention.
		This is an excellent, concise guide to the process of drying as well as impetus to get the canoe onto the top of the car.
	www.amazon.com /exec/obidos/tg/detail/-/0070344361?v=glance (1061 words)

	Drying Food - Getting Started
		Drying food is the oldest method of food preservation.
		Dried foods are easy to use and easy to store.
		Air Circulation - to carry the moisture away when food is dehydrated, 80% to 95% of the moisture is removed.
	outreach.missouri.edu /extensioninfonet/article.asp?id=3200 (187 words)

	Drying Food Frequently Asked Questions (Site not responding. Last check: 2007-10-21)
		It is dry when it easily pulls away from the plastic and maintains its shape.
		After one hour of drying, gently lift the food with a spatula to loosen the fruit from the tray and continue drying.
		The product was dried at too high of temperature and not dried thoroughly causing case hardening.
	www.oznet.ksu.edu /extrapidresponse/presfaqdry.htm (337 words)

	Methods of Food Preservation (Site not responding. Last check: 2007-10-21)
		Research on food preservation is an ongoing process.
		The guidelines in these publications may be revised at any time additional knowledge is gained that may increase the margin of safety or improve the quality of home preserved products.
		A brochure developed by Patricia Redlinger, Extension Food Science Specialist and Diane Nelson, Extension Communication Specialist, with Iowa State University.
	www.ces.ncsu.edu /depts/foodsci/agentinfo/hot/pres.html (480 words)

	Preserving Food Safely (Site not responding. Last check: 2007-10-21)
		Full text database on canning, freezing, drying of food.
		Based on USDA Complete Guide to Home Canning.
		Please read our disclaimer for important information about using our site.
	web1.msue.msu.edu /msue/imp/mod01/master01.html (201 words)

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