WannaBraw
12-11-2007, 05:09 PM
Hi All,
I have been trying to work with cutting dehydrating times.
I looked at the excalibur site and they have some research on what they did with enzymatic activity. So from what I can see, because the temp of the food itself does not reach beyond the point of destroying enzymes, we can use the temp of 125 - 145. This will cut the dehydrating times drastically I believe.
Has anyone toyed around with it yet?
I am going to during Christmas week when I can be home all day to check the dryness. Below is what they found in their research (excalibur dehydrators).
Peace,
Ellyn:D
http://whttp://www.excaliburdehydrator.com/testing_for_enzymatic_activity.htm
I have been trying to work with cutting dehydrating times.
I looked at the excalibur site and they have some research on what they did with enzymatic activity. So from what I can see, because the temp of the food itself does not reach beyond the point of destroying enzymes, we can use the temp of 125 - 145. This will cut the dehydrating times drastically I believe.
Has anyone toyed around with it yet?
I am going to during Christmas week when I can be home all day to check the dryness. Below is what they found in their research (excalibur dehydrators).
Peace,
Ellyn:D
http://whttp://www.excaliburdehydrator.com/testing_for_enzymatic_activity.htm