Preparing the Food Item Number: preparing-the-food
Select food that is fresh, free of bruising, and
fully ripe. Maintain proper sanitation when handling and processing the food.
Peel, core, pit, and crack skins as necessary. Tough skins will hamper the
drying process when moisture cannot be released. To crack skins, put fruit in
boiling water for 30-60 seconds. Then dip in very cold water. Food being dried
simultaneously should be cut in uniform sizes to ensure that all pieces will dry
at the same rate. Treat light colored fruit with an antioxidant to prevent it
from turning brown.
- Absorbic Acids-A temporary treatment which
prevents light colored fruits from turning brown.
- Sulfuring-A permanent antioxidant treatment
which keeps fruit from turning brown and also helps prevent the loss of
vitamins A and C.
- Blanching-An alternative treatment method by
steam treating food, but is not recommended.