Cfd-2006_userguide_english_final 16, How long does it take to dehydrate food – CuiZen Dehydrator CFD-20 User Manual

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How Long Does it Take to Dehydrate Food?

It is impossible to give exact drying times because there are so many factors that affect drying
time. These factors include:

• The moisture content of each food

• The thickness or size of the prepared food

• The humidity and temperature in the room where the dehydrator is operating

• The density of the food

The food you choose also plays a part. How old the food is, where and how the food was
grown, how it has been stored along its journey to you and other factors all affect how long it
might take to dehydrate.

But don’t worry. With a little experience you will soon be able to tell when you are slicing the
foods just about how long it will take, and which foods will dry the fastest and which will take
the longest.

Here is a good example: tomatoes are normally quite juicy. Their high moisture content will
make them take longer to dry than many other foods. On the other hand, cabbage, which has
a relatively low moisture level will take a much shorter time to dry. Citrus fruits like oranges
will generally take longer than apples for the same reason.

So how do you know how long to let the foods dry? After the dehydrator runs for a while,
remove the trays and examine the different foods. Don’t be afraid to «peek!» This will help you
learn about the drying process and how long it takes. For foods with higher moisture levels
like fruits and meats, check them periodically after about the first four hours of drying time.
Foods with a lower starting moisture content like herbs and leafy vegetables or chopped and
shredded foods may dry sooner so need to be checked after about two or three hours and
more often after that. You will soon get a «feel» for how long foods take to dry.

Don’t worry, though it is better to over-dry the food then leave too much moisture in it. Moist
foods are more likely to spoil during storage. If foods have been over-dried and seem brittle
or slightly browned they are still usable for soups or most baked goods They may take slightly
longer to reconstitute and may require additional water, but their flavour and quality will
generally not be impaired.

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