1. Drying

2. Fruits Fruits contain: B complex vitamins, vitamin C, carbohydrates, iron, phosphorous, and calcium. Some vitamin C may be lost through the drying process, but other nutrients are relatively unaffected The amount of vitamins retained by dried fruits depend on how they are processed, dried and stored

3. The longer the drying time and the higher the temperature, the more nutrient loss. All vitamins, minerals, and fiber are concentrated by drying –Higher density of nutrients by weight

4. Points To Know For fruits to dry quickly enough to prevent spoilage or fermentation, the skin has to be perforated in some way to allow moisture to escape Ways to perforate skin: –Halving –Slicing –Checking

5. Halving Fruits such as apricots and small peaches or pears may be cut in half. When the pits are removed, the fruit halves are dried skin side down and the moisture gradually evaporates.

6. Slicing For larger fruits, peel and cut into slices ¼ to ½ inch thick. The entire surface area of the fruit will dry in less time than in fruits left whole or halved. Uniform slices will dry in the same amount of time.

7. Checking Small fruits such as prunes, cherries, or grapes, have a waxy bloom (thin natural wax like coating) Coating may be cracked or checked before drying so moisture can escape

8. Moistness Moisture content should be about 15- 20percent Fruits over dried lose color, flavor, and nutrients Dryness test is: touching and tasting –Fruit should be chewy and leather-like with no moisture pockets

9. Appearance & Flavor Flavor and texture of some fruits change when the fruit is dehydrated. The maturity of a fruit when it is harvested and processed has a great deal to do with its quality when dried. –Under-ripe= less sweetness, flavor, and color –Overripe= slightly fermented flavor, poor texture, and may darken excessively

10. How To Begin Sort and select the highest quality ripe, ready to eat fresh fruit Wash, gently wash all fruits to remove dirt, bacteria, and insect larvae. –Cold water will preserve freshness. –Wash just before processing.

11. How To Begin Cont. Preparation –remove stems and peels. –Core or pit fruit and cut into halves, quarters, or slices –Trim away any bruised or soft spots- one soft spot can spoil an entire batch. Browning- oxidation and the continuous reaction of enzymes cause some fruits to turn brown when cut and exposed to air. –Treat with an ascorbic acid ( lemon juice) to prevent browning.

12. How To Dry Fruits Preheat dryer Arrange prepared fruit on drying trays, leaving small spaces between slices for air circulation. Dry similar sizes together Interrupt drying process as little as possible! –Prolonging drying at low temperatures or interrupting the drying of fruits may result in spoilage

13. How To Dry Fruits Cont. Do not add fresh moist pieces to a dryer filled with partially dried fruits. –The increased humidity will increase the drying time of the partially dried fruit Check suggested drying time for each fruit

14. Testing For Dryness Watch fruits carefully near the end of the drying process. Test frequently to avoid over drying. Fruit should feel pliable and leather-like and have no pockets of moisture

15. Storing When drying is completed, let fruit cool, and package in plastic freezer bags with excess air removed. Package in amounts that can be used within several days after opening. –Every time dried fruit is exposed to air, there is a slight deterioration in the quality.