DRYING

EVAPORATION, AND DEHYDRATION. This brief general article refers particularly to the drying of fruits and vegetables. Other dried foods are treated elsewhere under their own and divers special titles. In their app he at i on to fruits and vegetables, the uses of the words ‘dried,’’ ‘sevaporated,’’ and ‘‘dehydrated’’ are various and fluctuating. ‘*Dried’’ is commonly employed for those dried in the open air; ‘‘evaporated’’ for those dried indoors; and ‘‘dehydrated”’ for those evaporated by the use of special ‘‘dehydrating’’ machinery of modern device. The purpose of all methods is the same—a sufficient reduction of the water content to guard against molding or fermentation. An additional advantage is the great reduction of bulk.: Open-air, or sun, drving produces satisfactory results in the case of sugary fruits sneh as dates, figs, prunes, and sweet grapes (raisins), and a few others (as apricots), but not in the preservation of a majority of the milder, more delicate fruits; nor of most vegetables. It is a long, slow proce which breaks the ti ue cells, with a consequent hardening of the flesh and a considerable, often total, lo of the distinetive natural flavor and color. Much the same objections apply to ‘‘ordinary’’ indoor drying, or ‘‘evaporation.’’ ‘‘Dehydration’’ accomplishes the same reduction of water—extracting it until the moisture content is so small that micro-organisms cannot grow—yet (comparatively) so quickly and at so moderate a temperature that the cell walls are not ruptured— color and flavor consequently remaining to a large degree undisturbed. If properly performed, the dehydrated fruit or vegetable can be almost completely restored to its original color and flavor by soaking in water—that is to say, by simply permitting it to re-absorb the water that has been taken from it. The preparation for drying varies—as would be expected. Vegetables are shed or shredded, or otherwise treated, according to their characters. Berries are dried whole (pierced lengthwise if very big). Large fruits are halved or sliced or otherwise divided. For most vegetables, a short blanching precedes dehydration, and a few—as sweet corn, beets, and potatoes—require a little cooking. Only a minimum of cooking is done, in order to avoid as far as po ible any change of natural color or flavor. Preliminary brine baths are employed in some cases. Only clean, sound fruits or vegetables of the most desirable degree of maturity should be dehydrated—young string-beans, for»example, and ripe fruits. There is no magic in the proce which will make an old, tough, string-bean palatable when it is restored. Its dehydration is merely a waste of time and opportunity—and if marketed as an article of good quality it becomes a fraud upon the purchaser. The reduction in bulk ranges from three to one (as sweet-potatoes) up to as high as fourteen or fifteen to one (as tomatoes and pumpkins). All dried foods should be kept in a cool, dry place., It is ordinarily most convenient to prepare those desired for use by setting to soak over night. In summer, the bow] or other receptacle should be placed in the refrigerator. Some vegetables, as spinach and beet-tops, do not require any preliminary soaking. See also articles on dried fruits such as Dar , Fics, Prunes, and Ratsins, and vegetables such as Brans, Lentizs, and Pras, and references in Foop Vauwes to the effect of drying and dehydration on vitamin properties.