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Drying
Guide
MOISTURE IN THE STORAGE CONTAINER
CAUSE: Incomplete Drying. Food cut unevenly, causing incomplete or
uneven drying.
Dried foods left at room temperatrue too long after cooling,
moisture to re-entered the foods.
PREVENTION: Test food for dryness before removing from the dehydrator. Cut
foods evenly. Cool quickly and package immediately.
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MOLD ON FOOD
CAUSE: Incomplete drying. Food not checked for moisture content within
a week. Storage container not air-tight. Storage temperature
too warm/moisture in food. Case hardening may have occured,
meaning the food was dried at too high of a temperature and food
was dried on the outside but not completed dried on the inside.
PREVENTION: Test several food pieces for dryness. Check the storage
container within 1 week for moisture, then redry food if needed.
Use air-tight containers for storage. Store foods in cool areas
that are 70°F (21
o
C) or below. Dry foods at appropriate
temperatures/use the Drying Guide for reference.
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BROWN SPOTS ON VEGETABLES
CAUSE: Too high of drying temperature used. Vegetables were over-dried.
PREVENTION: Dry foods at appropriate temperatures/use the Drying Guide for
reference. Check foods often for dryness.
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FOOD STICKING TO THE TRAYS
CAUSE: Food not being turned over.
PREVENTION: After one hour of dehydrating, use a spatula and flip the foods. Flip
often until food no longer sticks.
PROBLEM SOLVING
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