B. An}^ quantity-, large or small, or a variety of products may be
handled at one time.
C. The process requires little equipment, which may easily be made
at home.
D. It requires little time and attention.
E. Dried products require no special type of container, but may be
stored in containers which can be found in any home.
F. Drying reduces the bulk and weight of the product, enabling it
to be easily handled or shipped or stored in a small space.
Tdhle sJioiriiin reduction in ivviyht by driiing.
[Adapted from Farmers" Bulletin 984.]
Apples, 100 ixnmds; reduce to 10 to 15 pounds.
Beans, 1(H) pounds; reduce to 11 to 13 pounds.
Corn, 100 pounds ; reduce to 22 to 33 pounds.
Okra, 100 pounds; reduce to 10 to 11 pounds.
Peaches, 100 pounds; reduce to 13 to IG pound.'?.
Peas, 100 poynds ; reduce to 22 to 20 pounds.
Pumpkins. 100 pounds ; reduce to G to 8 pounds.
Berries, 100 pounds; reduce to IG to 23 pounds.
Spinach, 100 potuids ; reduce to 8 to 10 pounds.
Tomatoes, 100 pounds ; reduce to 64 to 9 pounds.
Note. — The variations depend upon the age and moisture content of the product as well
OS the method of preparation, paring, etc.
3. Methods of drying:
A. Sun drying —
(1) This is a simple and econoniical method because it re-
quires little equipment and there is no expense for fuel, but it is
slow because the heat is not sufTicient for rapid evaporation.
190 USE AND PEEPARATIOlSr OF FOOD.
(2) It requires considerable handling of the product since it
must be protected from dew or rain.
(3) It is an uncertain method, because a cloudy or rainy day
early in the process of drying- may cause spoilage.
(4) The product has a good flavor, but is dark in color and is
frequently exposed to dust and insects.
B. Drying by artificial heat —
(1) A more rapid method than sun drying but more expensiA'e,
since fuel is necessary.
(2) Requires attention to keep the product from overheating.
(3) May be done independently of weather conditions.
(4) The product retains its natural color better than when
sun dried, and may easily be protected from dust and insects.
C. Drying by an air blast^ —
(1) Xot so rapid a method as drying by artificial heat, but
somewhat more rapid than sun drying.
(2) Requires some special equipment which may already be
found in the home. An electric fan may be used to furnish the
air current.
(3) The rapid circulation of air keeps the product cool and
this aids in retaining color and avoiding spoilage.
4. Types of driers :
A. For sun drying —
(1) Clean boards, trays, cloth, and paper may be used )n
which to spread the material.
(2) Shallow traj^s may be used, or speciall}" constructed frames
covered with glass to protect from dust and insects. Small
screened openings in the side provide for a circulation of air
to remove the moisture.
B. For drying by artificial heat —
(1) The oven of an ordinary stove may be used, the materials
being placed in shallow pans or trays. The door should be left
partly open. It is difficult to gauge the heat by this method, and
there is little circulation of air.
Page 125
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
B. An}^ quantity-, large or small, or a variety of products may be handled at one time.
C. The process requires little equipment, which may easily be made at home.
D. It requires little time and attention.
E. Dried products require no special type of container, but may be stored in containers which can be found in any home.
F. Drying reduces the bulk and weight of the product, enabling it to be easily handled or shipped or stored in a small space.
Table showing reduction in weight by drying. [Adapted from Farmers" Bulletin 984.]
Apples, 100 pounds; reduce to 10 to 15 pounds. Beans, 1(H) pounds; reduce to 11 to 13 pounds. Corn, 100 pounds ; reduce to 22 to 33 pounds. Okra, 100 pounds; reduce to 10 to 11 pounds. PPeaches, 100 pounds; reduce to 13 to 16 pounds. Peas, 100 pounds; reduce to 22 to 20 pounds. Pumpkins. 100 pounds ; reduce to G to 8 pounds. Berries, 100 pounds; reduce to IG to 23 pounds. Spinach, 100 potuids ; reduce to 8 to 10 pounds. Tomatoes, 100 pounds; reduce to 6 to 9 pounds.
Note. — The variations depend upon the age and moisture content of the product as well as the method of preparation, paring, etc.
3. Methods of drying: A. Sun drying —
(1) This is a simple and economical method because it requires little equipment and there is no expense for fuel, but it is slow because the heat is not sufTicient for rapid evaporation.
(2) It requires considerable handling of the product since it must be protected from dew or rain.
(3) It is an uncertain method, because a cloudy or rainy day early in the process of drying- may cause spoilage.
(4) The product has a good flavor, but is dark in color and is frequently exposed to dust and insects.
B. Drying by artificial heat —
(1) A more rapid method than sun drying but more expensive, since fuel is necessary.
(2) Requires attention to keep the product from overheating.
(3) May be done independently of weather conditions.
(4) The product retains its natural color better than when sun dried, and may easily be protected from dust and insects.
C. Drying by an air blast—
(1) Not so rapid a method as drying by artificial heat, but somewhat more rapid than sun drying.
(2) Requires some special equipment which may already be found in the home. An electric fan may be used to furnish the air current.
(3) The rapid circulation of air keeps the product cool and this aids in retaining color and avoiding spoilage.
4. Types of driers :
A. For sun drying —
(1) Clean boards, trays, cloth, and paper may be used on which to spread the material.
(2) Shallow traj^s may be used, or specially constructed frames covered with glass to protect from dust and insects. Small screened openings in the side provide for a circulation of air to remove the moisture.
B. For drying by artificial heat —
(1) The oven of an ordinary stove may be used, the materials being placed in shallow pans or trays. The door should be left partly open. It is difficult to gauge the heat by this method, and there is little circulation of air.