464 Mwrheting, Storing, Drying 



" Three main ways of drying are applicable in the home 

 manufacture of dried fruits and vegetables," according to 

 Farmers' Bulletin 841, " namely, sun drying, drying by 

 artificial heat, and drying by air blast. These, of course, 

 may be combined. In general, most fruits or vegetables, 

 to be dried quickly, must first be shredded or cut into 

 slices, because many are too large to dry quickly or are 

 covered with a skin, the purpose of which is to prevent 

 drying out. When freshly cut fruits or vegetables are to 

 be dried by means of artificial heat, they should be ex- 

 posed first to gentle heat and later to the higher tempera- 

 tures. If the air applied at the outset is of too high a 

 temperature, the cut surfaces of the sliced fruits or vege- 

 tables become hard, or scorched, covering the juicy 

 interior so that it will not dry out. Generally it is not de- 

 sirable that the air temperature in drying should go above 

 140° to 150° F., and it is better to keep it well, below 

 this point. Insects and insect eggs are killed by exposure 

 to heat of this temperature. 



" When freshly cut fruits or vegetables are spread out 

 they immediately begin to evaporate moisture into the air 

 around them, and if in a closed box will very soon satu- 

 rate the air with moisture. This will slow down the rate 

 of drying and lead to the formation of molds. If a cur- 

 rent of dry air is blown over them continually, the water 

 in them will evaporate steadily until they are dry and 

 crisp. Certain products, especially raspberries, should not 

 be dried hard, because if too much moisture is removed 

 from them they will not resume their original form when 

 soaked in water. On the other hand, the material must 

 be dried sufficiently or it will^not keep, but will mold. 



