Youngberries, with sugar . .
1 qt.
DRIED FRUITS
Dried fruits are prepared by evaporating
the water from fresh fruits. The purpose of
drying is preservation, but the resulting de¬
crease in bulk also means saving in trans¬
portation and in storage cost. Drying pro¬
vides a form of fruit available at all times of
the year.
Methods of Drying. The fruit may be
dried in the sun or dehydrated in specially
constructed evaporators. These evaporators
are artificially heated and the rate of move¬
ment of air over the fruit to be dried is in¬
creased by mechanical devices so that the
time required for drying is much shorter and
better controlled than in sun drying.
The drying time also is influenced by the
amount of surface exposed. To facilitate the
drying, large fruits such as apples are sliced
or cut in eighths, and apricots, peaches, and
pears are halved.
Before drying, fruits are frequently
treated with sulfur dioxide in liquid or gas¬
eous form, to prevent discoloration and to
soften the skins if these are retained. The
amount of sulfur that can be left in the
finished product is prescribed by food regu¬
lations, and dried fruits are carefully in¬
spected to see that the sulfur dioxide content
is not excessive. If only a small amount is
left in, it is volatilized during the cooking of
the fruit.
Composition and Nutritive Value. The
composition of the several fruits most fre¬
quently dried is given in Table XIII.
During drying, over 50 per cent of the
water is removed, but practically all the other
nutrients important, in the fruit remain,
with the exception of vitamin C and, in
some cases, vitamin A. The sulfurous acid
formed during bleaching retards oxidation
and thus decreases the destruction of vitamin
C. During drying, the crude fiber is reduced
in amount or softened; the starch is changed
to sugar; the complex sugars are changed to
Table XIII .
Composition
of Dried Fruits
COMPOSITION OF EDIBLE PORTION
Water
Protein
Fat
Total
Carb.
Fiber
Ash
Fuel
Value
per Pound
Apples .
Apricots .
Citron .
Currants .
Dates .
Figs .
Peaches .
Pears .
Prunes .
Raisins .
Per cent
28.1
29.4
19.0
17.2
15.4
18.8
20.0
16.5
22.3
14.6
Per cent
1.6
4.7
1.5
2.4
2.1
4.3
3.0
2.8
2.1
2.6
Per cent
2.2
1.0
1.5
1.7
2.8
.3
.6
5.43
3.3
Per cent
66.1
62.5
78.1
74.2
78.4
74.2
73.5
72.9
73.3
76.1
Per cent
3.7
Per cent
.2
2.4
.9
4.5
1.3
2.4
2.87
2.4
2.3
3.4
Calories
1,350
1,290
1,487
1,495
1,615
1,475
1,413
1,635
1,400
1,605
[57]
Dried Fruit Compote • A mixture of dried fruits✪ Dried Fruit Compote
makes a nutritious and attractive dessert
simple sugars; and the volatile oils and
ethereal bodies which give the distinctive
fresh flavor to the fruit are lost. Dried fruits
are important sources of minerals. The
energy value per pound of dried fruit (as
purchased) is four to five times that of the
same weight of fresh fruit. In cooking, water
is added so that the prepared fruit should
approximate the fresh fruit in composition.
The chief difference is in vitamin content
and flavor.
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Youngberries, with sugar . .
1 qt.
DRIED FRUITS
Dried fruits are prepared by evaporating
the water from fresh fruits. The purpose of
drying is preservation, but the resulting de¬
crease in bulk also means saving in trans¬
portation and in storage cost. Drying pro¬
vides a form of fruit available at all times of
the year.
Methods of Drying. The fruit may be
dried in the sun or dehydrated in specially
constructed evaporators. These evaporators
are artificially heated and the rate of move¬
ment of air over the fruit to be dried is in¬
creased by mechanical devices so that the
time required for drying is much shorter and
better controlled than in sun drying.
The drying time also is influenced by the
amount of surface exposed. To facilitate the
drying, large fruits such as apples are sliced
or cut in eighths, and apricots, peaches, and
pears are halved.
Before drying, fruits are frequently
treated with sulfur dioxide in liquid or gas¬
eous form, to prevent discoloration and to
soften the skins if these are retained. The
amount of sulfur that can be left in the
finished product is prescribed by food regu¬
lations, and dried fruits are carefully in¬
spected to see that the sulfur dioxide content
is not excessive. If only a small amount is
left in, it is volatilized during the cooking of
the fruit.
Composition and Nutritive Value. The
composition of the several fruits most fre¬
quently dried is given in Table XIII.
During drying, over 50 per cent of the
water is removed, but practically all the other
nutrients important, in the fruit remain,
with the exception of vitamin C and, in
some cases, vitamin A. The sulfurous acid
formed during bleaching retards oxidation
and thus decreases the destruction of vitamin
C. During drying, the crude fiber is reduced
in amount or softened; the starch is changed
to sugar; the complex sugars are changed to
Table XIII .
Composition
of Dried Fruits
COMPOSITION OF EDIBLE PORTION
Water
Protein
Fat
Total
Carb.
Fiber
Ash
Fuel
Value
per Pound
Apples .
Apricots .
Citron .
Currants .
Dates .
Figs .
Peaches .
Pears .
Prunes .
Raisins .
Per cent
28.1
29.4
19.0
17.2
15.4
18.8
20.0
16.5
22.3
14.6
Per cent
1.6
4.7
1.5
2.4
2.1
4.3
3.0
2.8
2.1
2.6
Per cent
2.2
1.0
1.5
1.7
2.8
.3
.6
5.43
3.3
Per cent
66.1
62.5
78.1
74.2
78.4
74.2
73.5
72.9
73.3
76.1
Per cent
3.7
Per cent
.2
2.4
.9
4.5
1.3
2.4
2.87
2.4
2.3
3.4
Calories
1,350
1,290
1,487
1,495
1,615
1,475
1,413
1,635
1,400
1,605
[57]
Dried Fruit Compote • A mixture of dried fruits
makes a nutritious and attractive dessert
simple sugars; and the volatile oils and
ethereal bodies which give the distinctive
fresh flavor to the fruit are lost. Dried fruits
are important sources of minerals. The
energy value per pound of dried fruit (as
purchased) is four to five times that of the
same weight of fresh fruit. In cooking, water
is added so that the prepared fruit should
approximate the fresh fruit in composition.
The chief difference is in vitamin content
and flavor.