EZDRY EPD60W Instruction Manual - Pretreating (Optional)

5

Wash produce before drying. Blot off excess water. Load trays with food that is sliced 

evenly. As a tray is loaded, place it on the base platform to begin drying. During the 

drying process, we suggest rotating the trays halfway thru the drying cycle.

pretreatiNg (optioNaL)

Pretreating food is not an essential procedure. However, pretreating will help maintain:

Color:

 reduces oxidation of foods such as apples and potatoes keeping them from turning 

brown.

Nutrients:

 helps retain the minimal loss which tends to occur during the drying process.

texture:

 lessens the chance for fiber deterioration in produce.

there are basically two types of pre-treatment, dipping and blanching. 

DippiNg

Used primarily to prevent fruits or vegetables from oxidizing. the following are pre-treatment dips:

fruit Juice Dip: 

Citrus juices, such as pineapple, lemon or lime, may be used as a natural 

anti-oxidant. stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes.

sodium Bisulfate: 

When mixed with water, sodium bisulfate is a liquid form of sulfur, only 

use food-safe grade (UsP) sodium bisulfate. It is the most effective and least expensive 

anti-oxidant. Use only a food-safe grade of sodium bisulfate that is made especially for 

dehydration. If subject to sulfur allergic reactions, check with your physician before using 

sodium Bisulfate as a dip. For Fruits, mix 1 1/2 tablespoons of sodium Bisulfate in one gallon 

of water. soak fruit slices for 5-10 minutes. Rinse. For Vegetables, recommended for steam 

blanching only. Add 1 teaspoon sodium Bisulfate to 1 cup of steaming water and blanch. 

this is particularly recommended for vegetables to be stored in excess of three months.

ascorbic acid-Citric acid Dip

: is simply a form of vitamin C. Citric acid. soak the prepared 

produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.

DRYInG BAsICs