Select Right Ventilation & Humidity

Watch humidity and ventilation during the drying process very carefully. Humid air slows down evaporation. Food contains a lot of moisture and rapid dehydration is desirable. The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be. Make sure the ventilation around your oven or in your food dryer is adequate, because moisture from the food escapes by evaporating into the air and trapped air soon takes on as much moisture as it can hold, and then drying can no longer take place.

It is good idea to keep the oven door open (for electric oven 5 to 6 inches, for gas oven 2 to 3 inches) during drying for ventilation. A block of wood (or something else) will help to keep the door open so that moist air can escape while the heat stays in the oven. 

If your oven do not have a fan, you can place an electric fan in front of the oven door, it will help to keep the air circulating. Be careful because this is not a safe practice for a home with small children.

In general, do not attempt to dry food on rainy days when the relative humidity is high. The drying process will take much longer than on low humidity days. Humid air blown across the food contains more water vapor than dry air, so the humid air cannot hold as much of the water being removed from the food.

Real Cooking

Did You Know?
Preservation processes include:

* Heating to kill or denature organisms (e.g. boiling)
* Oxidation (e.g. use of sulphur dioxide)
* Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc)
* Dehydration (drying)
* Osmotic inhibition ( e.g. use of syrups)
* Low temperature inactivation (e.g. freezing)
* Ultra high water pressure (e.g. fresherized, a kind of “cold” pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety.)
* Many combinations of these methods
* Chelation FREE Recipes