Food Preservation Using Dehydrators

[Guest guest]

Hi JW:

Do you (or anyone else) have any input on using dehydrators to

preserve fruits? For example: are the nutrient values materially

reduced in the dehydrated foods? Do the dehydrated foods so produced

have a good shelf life? Are there preferred models that are

considered the best to buy? Are there specific foods that are

particularly good for preservation this way? Or anything else of

interest. TY

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

> Found Luck's fried apples at walmart, 93c, ingredients apples,

water, corn syrup, modified corn starch. However, it is not the fried

apples of Cracker-barrel fame, not thick and gooey, very little

sweetener, and NO SODIUM.

> A little pricey but a variation in my fruit intake. Not sweet al

all.

>

> Regards.

[Guest guest]

Dehydrated fruits clearly take up less space but also become calorically dense

due to the water

being removed. I recall years ago receiving some dehydrated apples and eating

them like candy.

FWIW in the olden days farmers would sometimes ferment bumper crops of fruit but

mostly to preserve

the financial rather than food value of the crop. Works for me.... :-)

JR

-----Original Message-----

From: Rodney [mailto:perspect1111@...]

Sent: Sunday, December 05, 2004 1:41 PM

Subject: [ ] Food Preservation Using Dehydrators

Hi JW:

Do you (or anyone else) have any input on using dehydrators to

preserve fruits? For example: are the nutrient values materially

reduced in the dehydrated foods? Do the dehydrated foods so produced

have a good shelf life? Are there preferred models that are

considered the best to buy? Are there specific foods that are

particularly good for preservation this way? Or anything else of

interest. TY

Rodney.

-

[Guest guest]

Greeting!

Of the dried fruits analyzed, apricots and prunes contained most

antioxidants, 3.24 and 2.60 mmol/100 g, respectively. These values

were two to six times the antioxidant values of the corresponding

fresh fruits, suggesting that antioxidants are relatively stable

during the drying procedure used to produce these products. Dried figs

contained about the same antioxidant concentrations as fresh figs. The

antioxidant values of raisins were, however, much lower than the

values for grapes, suggesting that antioxidants are lost during the

drying procedure of this particular fruit. An alternative explanation

could be that grape varieties with low concentrations of antioxidants

are selectively used in raisin production.

http://www.nutrition.org/cgi/content/full/132/3/461?ijkey=e7f8e32e50c9f0231a8c67\

dc95b11a11062f9b5a

Am I of help? Long life to you!

> > Found Luck's fried apples at walmart, 93c, ingredients apples,

> water, corn syrup, modified corn starch. However, it is not the fried

> apples of Cracker-barrel fame, not thick and gooey, very little

> sweetener, and NO SODIUM.

> > A little pricey but a variation in my fruit intake. Not sweet al

> all.

> >

> > Regards.