Dry variants of dried fruit


Dry variants of dried fruit

Dry variants of dried fruit

Drying or drying is one of the oldest types of preservation.

Ripe fruits are slowly dried with little warmness, depending on the size in complete pieces or in chopped up shape. culmination with pits should be pitted before they are dried.

Drying can be done in unique dehydrators or in the oven. An alternative method is drying on a grid in the attic or putting the items to be dried on a string.

If there's enough daylight, the dried fruit can also be dried outdoors on an air-permeable surface (cotton gauze or gauze). in any case, the fruits should no longer touch every other while drying, as they might stick collectively.

because of the drying process, the fruits lose moisture, so the microorganisms lack the idea of life water and their percentage sugar content material increases, which makes them long-lasting. The increased attention of flavorings additionally offers them a extra intense taste.

so that you can maintain the shade of the dried fruit and to prevent rot, heavily produced dried fruit is frequently sulphurised and / or handled with preservatives earlier than packaging.

Sulfur can be a concern for asthmatics and allergy sufferers.can be dried at temperatures from 0 to 70 ° C.

At too excessive temperatures, however, the dry meals loses taste and aroma more fast, and the first vitamins are destroyed at temperatures of 40 ° C.


official site: https://orenfoods.com/