This document provides information on drying vegetables and fruits, including three key conditions for successful drying, common drying methods (sun, oven, dehydrator), guidelines for using dried foods, nutritional changes from drying, drying guides for vegetables and fruits with preparation instructions and estimated drying times for each.
How to Start Tea Cultivation and Processing BusinessAjjay Kumar Gupta
Tea is one of the most popular beverages that are being consumed all over the world. Tea is known as a soothing drink and a way of life. Tea offers tremendous scope of emerging as practical chemo preventive included in a healthy diet for protection of the general consumers by lowering the risk of different types of cancer. Growing tea requires sufficient amount of work and there is additional level of work that must be incorporated to harvest it. Tea is cultivated in tropical and sub-tropical regions. There are various kinds of tea such as black tea, green, oolong tea that can be obtained from real tea plant, Camellia sinensis.
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Tomatoes are without a doubt the most widely home-canned product in the U.S. However, to avoid spoilage and the risk of food poisoning, home canning must be done properly. Includes salsa preparation.
There was once upon a time when herbs and herb gardens were a part of daily life.
They were used for cooking, for healing and a variety of other purposes. Herb gardens
were found in most homes yet this gradually began to change and people lost and
forgot a lot about herbs.
Now resurgence in the interest of herbs is taking place. Because processed food has
lost a lot of nutritional and taste value people are looking back to natural ways to
bring life back to their food.
Whether you want to lose weight, detox, or get your daily dose of essential vitamins, nutrients or antioxidants, this smoothie recipe guide is what you've been looking for. With many healthy and delicious smoothie recipes, your bound to find one that meets your health goals. You'll find the recipe instructions quick and easy to follow, which will help you to create power-packed smoothies from fresh fruits and vegetables.
This smoothie recipe resource will be your guide to getting your health on the right track! Your body will thank you!
How to Start Tea Cultivation and Processing BusinessAjjay Kumar Gupta
Tea is one of the most popular beverages that are being consumed all over the world. Tea is known as a soothing drink and a way of life. Tea offers tremendous scope of emerging as practical chemo preventive included in a healthy diet for protection of the general consumers by lowering the risk of different types of cancer. Growing tea requires sufficient amount of work and there is additional level of work that must be incorporated to harvest it. Tea is cultivated in tropical and sub-tropical regions. There are various kinds of tea such as black tea, green, oolong tea that can be obtained from real tea plant, Camellia sinensis.
See more:
http://goo.gl/LyUuv0
http://goo.gl/gRhM4U
http://goo.gl/12Z60b
http://www.entrepreneurindia.co/
Tags
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Tomatoes are without a doubt the most widely home-canned product in the U.S. However, to avoid spoilage and the risk of food poisoning, home canning must be done properly. Includes salsa preparation.
There was once upon a time when herbs and herb gardens were a part of daily life.
They were used for cooking, for healing and a variety of other purposes. Herb gardens
were found in most homes yet this gradually began to change and people lost and
forgot a lot about herbs.
Now resurgence in the interest of herbs is taking place. Because processed food has
lost a lot of nutritional and taste value people are looking back to natural ways to
bring life back to their food.
Whether you want to lose weight, detox, or get your daily dose of essential vitamins, nutrients or antioxidants, this smoothie recipe guide is what you've been looking for. With many healthy and delicious smoothie recipes, your bound to find one that meets your health goals. You'll find the recipe instructions quick and easy to follow, which will help you to create power-packed smoothies from fresh fruits and vegetables.
This smoothie recipe resource will be your guide to getting your health on the right track! Your body will thank you!
International world food day A Presentation By Mr. Allah Dad Khan on 16th Oct...Mr.Allah Dad Khan
International world food day A Presentation By Mr. Allah Dad Khan on 16th October 2015 At Agriculture Training Institute Peshawar. Minister Agriculture KPK was the Chief Guest of the event.
The AFD is a water removal and maintenance system designed for use with hydraulic systems, gear boxes, marine and fuel systems.
Unlike Vacuum Dehydrators, the AFD is only 20 inches square, costs 1/6th as much, has fewer parts and can operate as an integral piece of the equipment maintaining proper hydraulic oil humidity levels and removing any humidity within the head space of tanks.
The AFD can easily integrate with Dada AQ systems and other PLC's and is ideal for use in Wind Turbines where tests have shown the ability to remove water down to less than 100 PPM. It is also ideal for use in paper mills, marine hydraulic and fuel storage and above ground storage tanks.
For more information, test results, pricing and availability, please email Alan Ray at JM Grimstad. a.ray@grimstad.com
IRJET-Towards Conservation of World Famous Dal Lake – A Need of HourIRJET Journal
Mudasir Ahmad Wani, Ashit Dutta, M. Ashraf Wani, Umer Jan Wani, "Towards Conservation of World Famous Dal Lake – A Need of Hour", International Research Journal of Engineering and Technology (IRJET), Vol2,issue-01 March 2015. e-ISSN:2395-0056,p-ISSN:2395-0072. www.irjet.net,published by Fast Track Publications
Abstract
Lakes play an important role in the economy of a region. Dal Lake has historically been the centre of Kashmiri civilization and has played a major role in the economy of Kashmir through its attraction of tourists as well as its utilization as a source of food and water. Preservation of world famous Dal Lake hence, is need of hour. The aim of this study is identification and monitoring of effluent discharge and to suggest strategies for prevention of water pollution of Dal Lake. A descriptive methodology utilizing observational site survey, study of relevant records and interview technique for identification and monitoring of effluent discharge taking place into Dal Lake was carried out. Accordingly, Strategies for treatment of effluents discharged are suggested for prevention of water pollution of Dal Lake. The study revealed that effluent discharge taking place into the Dal Lake pollutes its water on daily basis. Pollutants that enter in Dal Lake are sewage and sullage, agriculture runoff, detergents and soaps, soil erosion from catchment areas, animal waste, solid wastes and wastes from houseboats, hotels and business establishments. The study is unique in that it reports on important issue of environmental degradation of world famous Dal Lake. Various measures proposed for conservation of lake including afforestation and control of grazing animals in the catchment area, removal of house boats and hotels and rehabilitation of their owners and inhabitants living in and around Dal at a suitable place, removal of excess weeds on continuous basis, construction of sanitation latrines for villagers, reducing use of chemical pesticides, avoiding use of commercial fertilizers, installation of STPs, restoring “Nallah Mar” and continuous monitoring of lake environment are expected to reduce the pollution and hence, preservation of the lake.
Food Dehydration or How to Shrink the GardenVince Kirchner
The following presentation was given to the public on April 27, 2013 at the Seneca County Ohio Extension Agency building located in Tiffin, Ohio. The presentation was provided as part of the Ohio State Master Gardeners education series of which I am a member. I provided the latest food safety information, differences between dehydrators, drying times, preparation methods and hands on demonstrations along with tasting various snacks, crackers and a two soup prepared entirely using dehydrated ingredients. Recipes were provided to all attendees. We also discussed how to process raw food varieties for our vegan followers using the dehydrator.
As part of my Permaculture background, I showed them how to take what would normally be useless scraps of food, re-purposing them into other useful items for themselves and wildlife around the urban areas. We also discussed how to make their own green powders, saving themselves hundreds of dollars over the store bought varieties and the added benefit of using local plants which are readily available to them.
Store your meat for years without problems. Dehydrate and vacuum seal your meat, to create one of the best methods of storage possible in your kitchen.
Discover the secrets of how to grow carrots with our comprehensive guide. Learn essential techniques for successful carrot cultivation in your garden from seed to harvest. Explore soil preparation, planting depth, watering strategies, pest management, and harvesting tips. With clear instructions and helpful visuals, this presentation equips you with the knowledge and skills to grow bountiful, nutritious carrots right in your backyard.
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
Similar to Drying vegetables and fruits a report prepared byA Presentation By Mr Allah Dad Khan Visiting Professor Agriculture University Peshawar (20)
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Drying vegetables and fruits a report prepared byA Presentation By Mr Allah Dad Khan Visiting Professor Agriculture University Peshawar
1. Drying Vegetables and fruits A report prepared byAllah Dad Khan
Successful drying depends on the having following 3 conditions met:
• Enough heat to draw out moisture but not so much to cook the food. Hot
sunny days are best for sun drying. Low oven heat, about 140 °F, dries it even
faster. Do not let the heat go above 165 °F.
• Dry air to absorb the released moisture. Rainy, humid weather is a bad time
to dry food unless you are using heat...and,
• Good air circulation to carry the moisture off. A light breeze, a fan, or a draft
supplies moving air.
With these 3 conditions in mind, let's look at 3 methods to dehydrate or dry your
foods, both the pro's and con's:
Sun drying. Drying vegetables in the sun is unpredictable unless temperatures are
above 100 °F and the relative humidity is low. If the temperature is too low, humidity
too high, or both, souring or molding may occur. Place trays of pretreated
vegetables in direct sun in a flat or tilted position so that air can circulate underneath
them. To keep out insects, cover trays with netting. Raise trays off the ground to
protect them from dust, dirt and animals. Stir the vegetables occasionally to help
them dry evenly. Bring trays indoors at night to protect the food from dew or rain.
Oven drying. Oven drying is faster than sun drying. However, oven drying is done
on a smaller scale and is more expensive. Limit oven load to 4 to 6 pounds of
prepared vegetables. Trays should be at least 1½ inches smaller than the width and
depth of the oven. Separate trays by about 2 inches. Allow a 3-inch clearance from
the top and bottom of the oven. An oven temperature of 140 °F is desirable for
drying. Disengage the top heating element of an electric oven. Preheat the oven at
its lowest setting. Place the trays of vegetables in the oven. Prop open the door of
an electric oven 1 inch, a gas oven, 8 inches. This helps control heat and lets out
moist air. A fan can help circulate the air and speed the drying. Use an oven
2. thermometer to check the temperature throughout the drying process. As food dries
it takes less heat to keep the oven at the specified temperature. Stir the vegetables
occasionally from the outside to the center and shift the trays from top to bottom
every 1 to 2 hours. Foods dried in the oven must be watched closely. It is easy to
scorch vegetables that overheat near the edges of trays. When drying is almost
completed, turn off the oven and open the door wide. Most vegetables will oven dry
in 4 to 12 hours. Times will vary according to the kind of vegetable, size of the
pieces, and the tray load.
Dehydrator drying. Prepare foods and load trays as for oven drying. Preheat the
dehydrator to 160 °F. After much of the water has been removed, lower the
temperature to 130 °F to 140 °F.
How to Use Dried Food in Recipes
You will need to soak or cook your dried foods before using them in recipes. Some foods require
soaking and cooking.Vegetables are usually soaked btween 1/2 to 1-1/2 hours and then
simmered. Some vegetables can be rehydrated while they are cooking. Fruits are soaked, and
then cooked in the water they were soaked in. Don't add extra sugar until the fruit is
cooked;otherwise, the fruit may be tough. Fruits are sometimes eaten in their dry state as snacks.
You must remember that after a food is rehydrated, it may spoil quickly, so use it promptly. To
cook dried food, use the following information and simmer until tender.
• Apples: Add 1 1/2 C. warm water to 1 C. apples and soak for 1/2 hour.
• Beans, green: Add 2 1/4 C. boiling water to 1 C. beans and soak for 1 1/2
hours.
• Beets: Add 2 3/4 C. boiling water to 1 C. beets and soak for 1 1/2 hours.
• Carrots: Add 2 1/4 C. boiling water to 1 C. carrots and soak for 1 hour.
• Corn: Add 2 1/4 C. boiling water to 1 C. Corn and soak for 1/2 hour.
• Onions: Add 2 C. boiling water to 1 C. onions and soak for 1 hour.
• Peaches: Add 2 C. warm water to 1 C. peaches and soak for 1 1/4 hour.
• Pears: Add 1 3/4 C. warm water to 1 C. pears and soak for 1 hour.
• Peas: Add 2 1/2 C. boiling water to 1 C. peas and soak for 1/2 hour.
• Potatoes: Add 1 1/2 C. boiling water to 1 C. potatoes and soak for 1/2 hour.
Nutritional Value of Dried Foods
3. Drying, like all methods of preservation, can result in loss of some nutrients. Nutritional
changes that occur during drying include:
• Calorie content: does not change, but is concentrated into a smaller mass as
moisture is removed.
• Fiber: no change.
• Vitamin A: fairly well retained under controlled heat methods.
• Vitamin C: mostly destroyed during blanching and drying of vegetables.
• Thiamin, riboflavin, niacin: some loss during blanching but fairly good retention if
the water used to rehydrate also is consumed.
• Minerals: some may be lost during rehydration if soaking water is not used. Iron
is not destroyed by drying.
For best retention of nutrients in dried foods, store in a cool, dark, dry place and use
within a year.
Vegetable Drying Guide
All vegetables except onions and peppers,and mushrooms should be washed, sliced, and
blanched. Dry vegetables in single layers on trays. Depending of drying conditions, drying times
make take longer. Dry vegetables at 130-degrees Fahrenheit.
Steps for drying vegetables.
Vegetable Preparation
Blanching
Time*
(mins.)
Drying
Time
(hrs.) Dryness test
Asparagus Wash thoroughly. Halve large tips. 4-5 6-10 Leathery to
brittle
Beans, green Wash. Cut in pieces or strips. 4 8-14 Very dry,
brittle
Beets Cook as usual. Cool, peel. Cut into
shoestring strips 1/8" thick.
None 10-12 Brittle, dark
red
4. Broccoli Wash. Trim, cut as for serving. Quarter
stalks lengthwise.
4 12-15 Crisp, brittle
Brussels sprouts Wash. Cut in half lengthwise through stem. 5-6 12-18 Tough to
brittle
Cabbage Wash. Remove outer leaves, quarter and
core. Cut into strips 1/8" thick.
4 10-12 Crisp, brittle
Carrots Use only crisp, tender vegetables. Wash. Cut
off roots and tops; peel. Cut in slices or
strips 1/8" thick.
4 6-10 Tough to
brittle
Cauliflower Wash. Trim, cut into small pieces. 4-5 12-15 Tough to
brittle
Celery Trim stalks. Wash stalks and leaves
thoroughly. Slice stalks.
4 10-16 Very brittle
Chili peppers,
green
Wash. To loosen skins, cut slit in skin, then
rotate over flame 6-8 minutes or scald in
boiling water. Peel and split pods. Remove
seeds and stem. (Wear gloves if necessary.)
None 12-24 Crisp, brittle,
medium green
Chili peppers,
red
Wash thoroughly. Slice or leave whole if
small.
4 12-24 Shrunken, dark
red pods,
flexible
Eggplant Wash, trim, cut into 1/4" slices. 4 12-14 Leathery to
brittle
Mushrooms** Scrub. Discard tough, woody stalks. Slice
tender stalks 1/4" thick. Peel large
mushrooms, slice. Leave small mushrooms
whole. Dip in solution of 1 tsp. citric
acid/quart water for 10 minutes. Drain.
None 8-12 Dry and
leathery
Okra Wash thoroughly. Cut into 1/2” pieces or
split lengthwise.
4 8-10 Tough, brittle
Onions Wash, remove outer paper skin. Remove
tops and root ends, slice 1/8 to 1/4" thick.
4 6-10 Very brittle
Peas Shell and wash. 4 8-10 Hard,
wrinkled,
green
Potatoes Wash, peel. Cut into 1/4" shoestring strips or
1/8" thick slices.
7 6-10 Brittle
Spinach, greens
like Kale,
Chard, mustard
Trim and wash very thoroughly. Shake or
pat dry to remove excess moisture.
4 6-10 Crisp
Squash, summer
or banana
Wash, trim, cut into 1/4" slices. 4 10-16 Leathery to
brittle
5. Squash, winter Wash rind. Cut nto pieces. Remove seeds
and cavity pulp. Cut into 1" wide strips. Peel
rind. Cut strips crosswise into pieces about
1/8" thick.
4 10-16 Tough to
brittle
Tomatoes Steam or dip in boiling water to loosen skins.
Chill in cold water. Peel. Slice 1/2" thick or
cut in 3/4" sections. Dip in solution of 1 tsp.
citric acid/quart water for 10 minutes.
None 6-24 Crisp
* Blanching times are for 3,000 to 5,000 feet. Times will be slightly shorter for lower altitudes
and slightly longer for higher altitudes or for large quantities of vegetables.
** WARNING: The toxins of poisonous varieties of mushrooms are not destroyed by drying or
by cooking. Only an expert can differentiate between poisonous and edible varieties.
Fruit Drying Guide
All fruit should be washed,pitted and sliced. Arrange in single layers on trays. Dry
fruit at 135 degrees Fahrenheit. You may wish to pretreat your fruit with lemon juice
or ascorbic acid or it won't darken while you are preparing it for drying. Just slice the
fruit into the solution and soak for 5 minutes.
• Apples:Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch slices.
Pretreat and dry 6-12 hours until pliable.
• Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20 hours
until pliable.
• Bananas: Peel, cut into 1/4-inch slices and pretreat. Dry 8-16 hours until
plialbe or almost crisp.
• Blueberries: Dry 10-20 hours until leathery.
• Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.
• Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.
6. • Pears: Peel, cut into 1/4-inch slices, and pretreat. Dry 6-20 hours until leathery.
• Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and not
sticky.
• Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until
pliable and almost crisp.
STEPS IN FRUT DRYING
For apricots, peaches, apples, berries and more,
seven easy steps from selection to storage
1. Select the Fruit
Use only blemish-free fruits that are fully ripe but not overly ripe.
2. Prepare the Fruit
Wash, pit and slice the fruit. The smaller the pieces, the quicker they will dry. But keep
all pieces uniform in size so they’ll dry at the same time.
3. Pretreating
To preserve the color of the fruit, blanch or dip the fruit slices before drying them. There
are several ways to do this. As indicated below, some methods work better for some
fruits than others.
Blanching (apricots, apples)
Put slices in a steamer (or a colander suspended in a pot of boiling water) for five minutes
then place fruit in ice water to stop the cooking. Drain and dry on towels.
Ascorbic acid dip (all fruits)
2 tbsp ascorbic acid or 5 1-gram crushed vitamin C tabs and 1 quart water
Pectin dip (peaches, berries, cherries)
Mix 1 box of powdered pectin with 1 cup water. Boil together for 1 minute, then add ½
cup sugar and enough cold water to make 2 cups.
Honey dip (bananas, peaches, pineapples)
Mix 3 cups waters and 1 cup sugar. Heat and then add 1 cup honey. Stir well.
Juice dip (peaches, apples, bananas)
Combine 1 quart pineapple juice, 1 quart lukewarm water and ¼ cup bottled lemon juice.
7. 4. Drying
Sun Drying
a) Spread on screen for two to four days, turning slices over half way through the drying
process.
b) Bring inside at night to keep dew from collecting on the fruit.
c) This method works best in climates with 100 degree heat and low humidity. Otherwise
use caution, or try the oven.
Oven Drying
a) Place fruit directly on racks or first spread 100 percent cotton sheet or cheesecloth over
oven racks. b) Preheat oven to 145 degrees, propping door open with wooden spoon to
allow steam to escape.
c) Allow 4 to 12 hours to dry the fruit.
d) Food should be dry but pliable when cool. Test a few pieces to see if the batch is ready
5. Post Drying
Put food in a big dry open pot in a warm, dry, airy location. Stir once or twice a
day for 10 days to two weeks.
6. Pasteurize
If you want to store the dried fruit for any great length of time, it is best to pasteurize the
slices to destroy any insect eggs. To do this, when drying is complete, freeze the fruit for
several days at zero degrees in a deep freeze (the freezer compartment of a refrigerator
won’t do), or heat in a 175 degree oven for 10-15 minutes
7. Storage
Store in airtight ziplock bags or glass containers kept inside paper bag to protect from
light. Store in cool dry place. Since a refrigerator is cool and moist, keep the dried fruit
there only in the heat of summer, but make sure the package is air tight.
8. Urdu names and pictures, photos of fruits and vegetables.
English Urdu
Picture
Amaranth
Chauli, Chowlii, chavleri, lobia
phali
Apple Sev
Apricot Fresh Khoobani
Apricot Dried Khoobani
Asah Gourd Petha
Asparagus Shatwar, Sootmooli, Musli
9. Avocado, butterfruit Makhanphal
Banana Kela
Bael, Stone apple,
Bengal quince
Bel, siriphal
Bell Pepper Shimla Mirch
Bitter Gourd Karela
Black Eye Beans, Green Lobia Phali
Beet Root Chukander
Blueberries Falsa
Bottle Gourd
Chinese Melon
Long Melon
Loki (Lauki)
Broccoli Hari Phool Gobhi