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How to dehydrate vegetables #869842
Asked May 23, 2024, 6:56 PM EDT
Barry County Michigan
Expert Response
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I’m wondering about microbial (pathogen) issues. I know dehydration is not a kill step, but not sure how big an issue this is. The produce will be washed before dehydration, and will be cooked before consumption. In order to simplify the process, we are not planning on blanching. Should we consider adding some type of anti microbial to the wash water ? We will be monitoring/controlling the dehydration process by Aw, targeting 0.5 -0.6. The organization I’m working with is Kalamazoo Valley Gleaners. They have a nice website if you’d like to check it out. Thank you