Preservation of vegetables

[Stef72]

the sedona combo defaults to the following:
- first hour of drying at 67 c °
- then several hours to 47c °

there are two fans blowing on the side. It must absolutely make thin slices otherwise it takes too long, or worse it ferments (my first try with cherries has messed up for this reason).

[Did67]

You have to stay at much lower temperatures, even "drying with heat" ... Around 60 ° maximum, in my opinion (steph will tell us how much his device is set - probably adjustable between 40 and 60 ° ??? Edit: it's done, he doubled me; on the "orders of magnitude, I didn't make a lot of mistakes - I leave my figures given at random) ... After 60 °, you don't dry up more, you cook !!! It is not to a specialist in biochemistry that I will learn that at around 65 °, the proteins coagulate ... Tastes change ... See tomato sauce vs fresh tomato, see grated celery vs cooked celery, etc ...

Drying is obtained by ventilation.

The key element is the renewal of air:

a) if you renew all the time, you optimize the drying but you have an energetic chasm ...

Well, a solar dryer can not care !!!!

b) if you do not renew at all, very quickly your air is a "saturated tropical air" Abidjan style and it does not dry at all ...

What you need is a good ... hygrometer !!! You can operate in a "closed chamber", provided you monitor the humidity. As soon as you pass 80%, for example, you "throw" the hot, humid air. You replace with the freshest and driest air possible ... and you start again ...

[Did67]

the sedona combo defaults to the following:
- first hour of drying at 67 c °
- then several hours to 47c °

I think that the first hour at 67 ° has the role of "cooking" on the outskirts = hygienization.

Then, at 47 °, we stay under the bar of cooking ...

[Moindreffor]

You have to stay at much lower temperatures, even "drying with heat" ... Around 60 ° maximum, in my opinion (steph will tell us how much his device is set - probably adjustable between 40 and 60 ° ??? Edit: it's done, he doubled me; on the "orders of magnitude, I didn't make a lot of mistakes - I leave my figures given at random) ... After 60 °, you don't dry up more, you cook !!! It is not to a specialist in biochemistry that I will learn that at around 65 °, the proteins coagulate ... Tastes change ... See tomato sauce vs fresh tomato, see grated celery vs cooked celery, etc ...

Drying is obtained by ventilation.

The key element is the renewal of air:

a) if you renew all the time, you optimize the drying but you have an energetic chasm ...

Well, a solar dryer can not care !!!!

b) if you do not renew at all, very quickly your air is a "saturated tropical air" Abidjan style and it does not dry at all ...

What you need is a good ... hygrometer !!! You can operate in a "closed chamber", provided you monitor the humidity. As soon as you pass 80%, for example, you "throw" the hot, humid air. You replace with the freshest and driest air possible ... and you start again ...

that's good, it really suits me
I was talking about a thermometer up to 150 ° C because that's what I have at work, at home the max is 50 ° C, and my solar balloon can go up to 70 ° C so I knew that my thermometer was unusable
the balloon is in trash bags, but the oven will be iron, so I do not know if it will go up in temperature more or less compared to the plastic, as one is insulating and the other driver, in addition we are not on the same heat transfer
so with your extra info I'm going to look for a little ventillo, my son may have disassemble it from a laptop or I should invest , where I must have one of his playmobiles he is already connected to a solar panel, just find the trick it may be more difficult

[Moindreffor]

the sedona combo defaults to the following:
- first hour of drying at 67 c °
- then several hours to 47c °

there are two fans blowing on the side. It must absolutely make thin slices otherwise it takes too long, or worse it ferments (my first try with cherries has messed up for this reason).

when you say too much time, how long does it take for my adjutant to cool down the gun

[Stef72]

the first hour at 67c ° is to start the drying and start the humidity at the beginning. In fact, it is unlikely that the fruit medium will reach this temperature from the start.
For the strawberries, they dried in 10h / 11h with a good result.

My failure with the cherries is probably due to the fact that I had pitted but not cut in half. So even after an hour 20 (and not a shot) it was not perfectly dry and they had begun to ferment ...

I do not have enough perspective on dehydration ... I'm still waiting for over-abundant harvests and for now it's not even that!

[Moindreffor]

the first hour at 67c ° is to start the drying and start the humidity at the beginning. In fact, it is unlikely that the fruit medium will reach this temperature from the start.
For the strawberries, they dried in 10h / 11h with a good result.

My failure with the cherries is probably due to the fact that I had pitted but not cut in half. So even after an hour 20 (and not a shot) it was not perfectly dry and they had begun to ferment ...

I do not have enough perspective on dehydration ... I'm still waiting for over-abundant harvests and for now it's not even that!

I think that the first hours must be those that make it fall below the threshold of fermentation, the less water there will be less risk and that actually more the contact surface between the interior of the fruit or vegetable and the air dry will dry quickly
as Didier says the skin is there precisely to prevent the water from going out, so to expose as much as possible the heart, the pulp to the dry air

I was on the drying cherry tomatoes, because the production is plentiful and I like the dried tomatoes, so my idea to cut 4, remove the seeds and the pulp around them and put to dry

[Did67]

My failure with the cherries is probably due to the fact that I had pitted but not cut in half. So even after an hour 20 (and not a shot) it was not perfectly dry and they had begun to ferment ...

I do not have enough perspective on dehydration ... I'm still waiting for over-abundant crops and for the moment it's not even that!

Do not forget that the fruits have a cuticle to protect them ... Against germs, but also evaporation (remember "roasted" tomatoes when the leaves are not!). This therefore thwarts dehydration. It is therefore necessary to "slice" to expose the parenchyma (the "insides" of fruits or vegetables), which precisely the cuticles protect ... Certainly, when you pitted a cherry, you have the "hole", but it is weak ...

[Moindreffor]

My failure with the cherries is probably due to the fact that I had pitted but not cut in half. So even after an hour 20 (and not a shot) it was not perfectly dry and they had begun to ferment ...

I do not have enough perspective on dehydration ... I'm still waiting for over-abundant crops and for the moment it's not even that!

Do not forget that the fruits have a cuticle to protect them ... Against germs, but also evaporation (remember "roasted" tomatoes when the leaves are not!). This therefore thwarts dehydration. It is therefore necessary to "slice" to expose the parenchyma (the "insides" of fruits or vegetables), which precisely the cuticles protect ... Certainly, when you pitted a cherry, you have the "hole", but it is weak ...

said like that, it's immediately more technical
I stayed on the pulp parenchysmes Didier science (reference to a columnist of the Tour de France, it's news, and yes right now I cycle every afternoon)

[Adrien (ex-nico239)]

It is less technical than the above but it allows to make an interlude