How long will dehydrated veggies store?

Discussion in 'General Survival and Preparedness' started by Ajax, Feb 23, 2009.


  1. Ajax

    Ajax Monkey++

    I have heard a few different things but for the most part from what I understand you can store brittle dry (break not bend) veggies vacuum sealed in a Mylar bag or Mason Jar for many years if you store it out of light and the right temp. Does that sound about right?

    I have also read that they only last a year or so but that doesn't necessarily mean they are sealed properly.

    I know all stored food eventually, slowly starts to lose some nutrients but I am mainly concerned about how long you can store low moisture dry veggies vacuum sealed and in the right environment and still retain a decent amount of nutrients and be edible.

    A few more questions I have is how long will normal beef jerky last in a vacuum seal ar or Mylar bag?

    And I have recently started looking into "Hamburger Rocks" (cooked, dehydrated ground beef) also, anyone have a idea how long they would last in the right conditions assuming they have less than 10% moisture?

    I would think that a lot of this stuff would be similar to Mountain House and some of the other products that have been tested and perfectly fine after 10 or more years in storage, it's not too hard to seal stuff up the right way with the right materials.
     
  2.  
  3. SLugomist

    SLugomist Monkey++

    food storage is all about moisture and oxygen content.

    If the water activity is greater than a percent or 4 then microorganisms can grow. Note that water activity is different than % moisture.

    If there is oxygen then some of the ingredients will oxidize, fats go rancid, flavors go flat, etc. If you have a jug of fat that goes rancid, don't throw it out as it creates some cool chemicals. It smells like varnish, so wood protection comes to mind, but there may be other uses.

    If the food is dried via feeeze drying then it should retain most of it's nutrient. Other drying techniques utilize higher heat and thus will have less nutrients to start with.

    Light and heat destroy vitamins and fats and they degrade flavor. Ultraviolet light will kill microorganisms, (not sunlight).

    Think of it as a chemical system. More water more movement of molecules so more chance of a reaction. More light or heat more energy so more chances of a reaction.
     
  4. Ajax

    Ajax Monkey++

    Thanks for the info. Is it safe to assume that a Mason jar with more than 20 inches of vacuum will be oxygen free enough for long term storage or should I still use absorbers?

    When you dehydrate something does anyone know how much of a veggies nutrients are lost, is it a lot or just a few %. Is there such a thing as a chart that shows the nutrient loss for the heat and length you dehydrate?

    Thanks.
     
  5. SLugomist

    SLugomist Monkey++

    It's not safe to assume anything, lol. I really don't know that. I'd use both to be sure, but there are publications out there that would answer your question.

    I'd google "vacuum packing, mason jar, shelf life". I think there is a thread on the Monkey board that gives shelf lives of food products as well as plenty of good info on food storage solutions. What brand of absorber are you using? The manufacturer would probably have detailed data on how many absorbers for how much area, etc. and will usually share this info. Also nitrogen flushing would be the best way to be oxygen free. You can rent nitrogen tanks to do this from the local gas shop.

    With canning wet food, the idea is similar to "tetra paking" You fill the clean container with food then you pasteurize it already sealed in the jar so that the food is cleaned and doesn't have any contact with any new micros until opened.



    You may be able to find the nutrient info at the USDA website.
    Main page
    http://www.ars.usda.gov/main/site_main.htm?modecode=12354500

    Food nutrient search page
    http://www.nal.usda.gov/fnic/foodcomp/search/

    Search for the normal food, then search for the same food dried. The differences are what is lost by drying. In most cases it will be negligible. Vitamin C is very unstable though. A good prepping idea is to get multi vitamins to solve this issue.

    Here is a search for celery raw, followed by celery dried. EDIT NOTE the dried amounts are higher, the reason is that you've taken out all that water so the percentages go up proportionally. For example Vitamin C in raw celery is 3.1 mg in 100 g in dried celery it is 86.5 mg/ 100g. You would have to normalize the fomulas (i.e. add the water back to the dried formula and recalculate the formula or vice versa) to see what is lost by drying this way, not difficult but tedious. I'll see if I can find something more about this at work.

    Celery, raw

    Refuse: 11% (Roots and trimmings)
    Scientific Name: Apium graveolens
    NDB No: 11143 (Nutrient values and weights are for edible portion)

    <TABLE summary="Table of Nutrient values" border=4><TBODY><TR><TH scope=col>Nutrient <TH scope=col>Units <TH scope=col>Value per
    100 grams
    <TH scope=col>Number
    of Data
    Points
    <TH id=header5 scope=col>Std.
    Error
    <TR><TD>Proximates <TR><TD>Water <TD>
    g​

    <TD>95.43
    <TD>18
    <TD>0.124

    <TR><TD>Energy <TD>
    kcal​

    <TD>16
    <TD>0
    <TD>0

    <TR><TD>Energy <TD>
    kJ​

    <TD>67
    <TD>0
    <TD>0

    <TR><TD>Protein <TD>
    g​

    <TD>0.69
    <TD>8
    <TD>0.047

    <TR><TD>Total lipid (fat) <TD>
    g​

    <TD>0.17
    <TD>15
    <TD>0.042

    <TR><TD>Ash <TD>
    g​

    <TD>0.75
    <TD>8
    <TD>0.032

    <TR><TD>Carbohydrate, by difference <TD>
    g​

    <TD>2.97
    <TD>0
    <TD>0

    <TR><TD>Fiber, total dietary <TD>
    g​

    <TD>1.6
    <TD>8
    <TD>0.145

    <TR><TD>Sugars, total <TD>
    g​

    <TD>1.83
    <TD>0
    <TD>0

    <TR><TD>Sucrose <TD>
    g​

    <TD>0.11
    <TD>15
    <TD>0.044

    <TR><TD>Glucose (dextrose) <TD>
    g​

    <TD>0.55
    <TD>15
    <TD>0.089

    <TR><TD>Fructose <TD>
    g​

    <TD>0.51
    <TD>15
    <TD>0.032

    <TR><TD>Lactose <TD>
    g​

    <TD>0.00
    <TD>8
    <TD>0

    <TR><TD>Maltose <TD>
    g​

    <TD>0.00
    <TD>8
    <TD>0

    <TR><TD>Galactose <TD>
    g​

    <TD>0.66
    <TD>4
    <TD>0.072

    <TR><TD>Starch <TD>
    g​

    <TD>0.00
    <TD>1
    <TD>0

    <TR><TD>Minerals <TR><TD>Calcium, Ca <TD>
    mg​

    <TD>40
    <TD>55
    <TD>1.639

    <TR><TD>Iron, Fe <TD>
    mg​

    <TD>0.20
    <TD>56
    <TD>0.014

    <TR><TD>Magnesium, Mg <TD>
    mg​

    <TD>11
    <TD>56
    <TD>0.33

    <TR><TD>Phosphorus, P <TD>
    mg​

    <TD>24
    <TD>55
    <TD>0.745

    <TR><TD>Potassium, K <TD>
    mg​

    <TD>260
    <TD>56
    <TD>7.963

    <TR><TD>Sodium, Na <TD>
    mg​

    <TD>80
    <TD>56
    <TD>3.462

    <TR><TD>Zinc, Zn <TD>
    mg​

    <TD>0.13
    <TD>55
    <TD>0.012

    <TR><TD>Copper, Cu <TD>
    mg​

    <TD>0.035
    <TD>55
    <TD>0.004

    <TR><TD>Manganese, Mn <TD>
    mg​

    <TD>0.103
    <TD>56
    <TD>0.005

    <TR><TD>Fluoride, F <TD>
    mcg​

    <TD>4.0
    <TD>9
    <TD>0

    <TR><TD>Selenium, Se <TD>
    mcg​

    <TD>0.4
    <TD>36
    <TD>0.199

    <TR><TD>Vitamins <TR><TD>Vitamin C, total ascorbic acid <TD>
    mg​

    <TD>3.1
    <TD>8
    <TD>1.189

    <TR><TD>Thiamin <TD>
    mg​

    <TD>0.021
    <TD>8
    <TD>0.001

    <TR><TD>Riboflavin <TD>
    mg​

    <TD>0.057
    <TD>8
    <TD>0.005

    <TR><TD>Niacin <TD>
    mg​

    <TD>0.320
    <TD>6
    <TD>0.043

    <TR><TD>Pantothenic acid <TD>
    mg​

    <TD>0.246
    <TD>8
    <TD>0.019

    <TR><TD>Vitamin B-6 <TD>
    mg​

    <TD>0.074
    <TD>8
    <TD>0.011

    <TR><TD>Folate, total <TD>
    mcg​

    <TD>36
    <TD>8
    <TD>10.113

    <TR><TD>Folic acid <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Folate, food <TD>
    mcg​

    <TD>36
    <TD>8
    <TD>10.113

    <TR><TD>Folate, DFE <TD>
    mcg_DFE​

    <TD>36
    <TD>0
    <TD>0

    <TR><TD>Choline, total <TD>
    mg​

    <TD>6.1
    <TD>0
    <TD>0

    <TR><TD>Betaine <TD>
    mg​

    <TD>0.1
    <TD>2
    <TD>0

    <TR><TD>Vitamin B-12 <TD>
    mcg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Vitamin B-12, added <TD>
    mcg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Vitamin A, RAE <TD>
    mcg_RAE​

    <TD>22
    <TD>0
    <TD>0

    <TR><TD>Retinol <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Carotene, beta <TD>
    mcg​

    <TD>270
    <TD>6
    <TD>35.501

    <TR><TD>Carotene, alpha <TD>
    mcg​

    <TD>0
    <TD>6
    <TD>0

    <TR><TD>Cryptoxanthin, beta <TD>
    mcg​

    <TD>0
    <TD>6
    <TD>0

    <TR><TD>Vitamin A, IU <TD>
    IU​

    <TD>449
    <TD>0
    <TD>0

    <TR><TD>Lycopene <TD>
    mcg​

    <TD>0
    <TD>6
    <TD>0

    <TR><TD>Lutein + zeaxanthin <TD>
    mcg​

    <TD>283
    <TD>6
    <TD>37.081

    <TR><TD>Vitamin E (alpha-tocopherol) <TD>
    mg​

    <TD>0.27
    <TD>13
    <TD>0.072

    <TR><TD>Vitamin E, added <TD>
    mg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Tocopherol, beta <TD>
    mg​

    <TD>0.00
    <TD>13
    <TD>0

    <TR><TD>Tocopherol, gamma <TD>
    mg​

    <TD>0.00
    <TD>13
    <TD>0

    <TR><TD>Tocopherol, delta <TD>
    mg​

    <TD>0.00
    <TD>13
    <TD>0

    <TR><TD>Vitamin K (phylloquinone) <TD>
    mcg​

    <TD>29.3
    <TD>9
    <TD>3.247

    <TR><TD>Lipids <TR><TD>Fatty acids, total saturated <TD>
    g​

    <TD>0.042
    <TD>0
    <TD>0

    <TR><TD>4:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>6:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>8:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>10:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>12:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>14:0 <TD>
    g​

    <TD>0.001
    <TD>0
    <TD>0

    <TR><TD>16:0 <TD>
    g​

    <TD>0.037
    <TD>0
    <TD>0

    <TR><TD>18:0 <TD>
    g​

    <TD>0.004
    <TD>0
    <TD>0

    <TR><TD>Fatty acids, total monounsaturated <TD>
    g​

    <TD>0.032
    <TD>0
    <TD>0

    <TR><TD>16:1 undifferentiated <TD>
    g​

    <TD>0.001
    <TD>0
    <TD>0

    <TR><TD>18:1 undifferentiated <TD>
    g​

    <TD>0.031
    <TD>0
    <TD>0

    <TR><TD>20:1 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:1 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>Fatty acids, total polyunsaturated <TD>
    g​

    <TD>0.079
    <TD>0
    <TD>0

    <TR><TD>18:2 undifferentiated <TD>
    g​

    <TD>0.079
    <TD>0
    <TD>0

    <TR><TD>18:3 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>18:4 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>20:4 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>20:5 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:5 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:6 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>Cholesterol <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Phytosterols <TD>
    mg​

    <TD>6
    <TD>1
    <TD>0

    <TR><TD>Amino acids <TR><TD>Tryptophan <TD>
    g​

    <TD>0.009
    <TD>0
    <TD>0

    <TR><TD>Threonine <TD>
    g​

    <TD>0.020
    <TD>0
    <TD>0

    <TR><TD>Isoleucine <TD>
    g​

    <TD>0.021
    <TD>0
    <TD>0

    <TR><TD>Leucine <TD>
    g​

    <TD>0.032
    <TD>0
    <TD>0

    <TR><TD>Lysine <TD>
    g​

    <TD>0.027
    <TD>0
    <TD>0

    <TR><TD>Methionine <TD>
    g​

    <TD>0.005
    <TD>0
    <TD>0

    <TR><TD>Cystine <TD>
    g​

    <TD>0.004
    <TD>0
    <TD>0

    <TR><TD>Phenylalanine <TD>
    g​

    <TD>0.020
    <TD>0
    <TD>0

    <TR><TD>Tyrosine <TD>
    g​

    <TD>0.009
    <TD>0
    <TD>0

    <TR><TD>Valine <TD>
    g​

    <TD>0.027
    <TD>0
    <TD>0

    <TR><TD>Arginine <TD>
    g​

    <TD>0.020
    <TD>0
    <TD>0

    <TR><TD>Histidine <TD>
    g​

    <TD>0.012
    <TD>0
    <TD>0

    <TR><TD>Alanine <TD>
    g​

    <TD>0.023
    <TD>0
    <TD>0

    <TR><TD>Aspartic acid <TD>
    g​

    <TD>0.117
    <TD>0
    <TD>0

    <TR><TD>Glutamic acid <TD>
    g​

    <TD>0.090
    <TD>0
    <TD>0

    <TR><TD>Glycine <TD>
    g​

    <TD>0.021
    <TD>0
    <TD>0

    <TR><TD>Proline <TD>
    g​

    <TD>0.018
    <TD>0
    <TD>0

    <TR><TD>Serine <TD>
    g​

    <TD>0.020
    <TD>0
    <TD>0

    <TR><TD>Other <TR><TD>Alcohol, ethyl <TD>
    g​

    <TD>0.0
    <TD>0
    <TD>0

    <TR><TD>Caffeine <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Theobromine <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    </TD></TR></TBODY></TABLE>
    USDA National Nutrient Database for Standard Reference, Release 21 (2008)

    Celery flakes, dried

    Refuse: 0%
    NDB No: 44055 (Nutrient values and weights are for edible portion)

    <TABLE summary="Table of Nutrient values" border=4><TBODY><TR><TH scope=col>Nutrient <TH scope=col>Units <TH scope=col>Value per
    100 grams
    <TH scope=col>Number
    of Data
    Points
    <TH id=header5 scope=col>Std.
    Error
    <TR><TD>Proximates <TR><TD>Water <TD>
    g​

    <TD>9.00
    <TD>0
    <TD>0

    <TR><TD>Energy <TD>
    kcal​

    <TD>319
    <TD>0
    <TD>0

    <TR><TD>Energy <TD>
    kJ​

    <TD>1334
    <TD>0
    <TD>0

    <TR><TD>Protein <TD>
    g​

    <TD>11.30
    <TD>0
    <TD>0

    <TR><TD>Total lipid (fat) <TD>
    g​

    <TD>2.10
    <TD>0
    <TD>0

    <TR><TD>Ash <TD>
    g​

    <TD>13.90
    <TD>0
    <TD>0

    <TR><TD>Carbohydrate, by difference <TD>
    g​

    <TD>63.70
    <TD>0
    <TD>0

    <TR><TD>Fiber, total dietary <TD>
    g​

    <TD>27.8
    <TD>0
    <TD>0

    <TR><TD>Sugars, total <TD>
    g​

    <TD>35.90
    <TD>0
    <TD>0

    <TR><TD>Minerals <TR><TD>Calcium, Ca <TD>
    mg​

    <TD>587
    <TD>0
    <TD>0

    <TR><TD>Iron, Fe <TD>
    mg​

    <TD>7.83
    <TD>0
    <TD>0

    <TR><TD>Magnesium, Mg <TD>
    mg​

    <TD>196
    <TD>0
    <TD>0

    <TR><TD>Phosphorus, P <TD>
    mg​

    <TD>402
    <TD>0
    <TD>0

    <TR><TD>Potassium, K <TD>
    mg​

    <TD>4388
    <TD>0
    <TD>0

    <TR><TD>Sodium, Na <TD>
    mg​

    <TD>1435
    <TD>0
    <TD>0

    <TR><TD>Zinc, Zn <TD>
    mg​

    <TD>2.77
    <TD>0
    <TD>0

    <TR><TD>Copper, Cu <TD>
    mg​

    <TD>0.571
    <TD>0
    <TD>0

    <TR><TD>Selenium, Se <TD>
    mcg​

    <TD>15.3
    <TD>0
    <TD>0

    <TR><TD>Vitamins <TR><TD>Vitamin C, total ascorbic acid <TD>
    mg​

    <TD>86.5
    <TD>0
    <TD>0

    <TR><TD>Thiamin <TD>
    mg​

    <TD>0.440
    <TD>0
    <TD>0

    <TR><TD>Riboflavin <TD>
    mg​

    <TD>0.500
    <TD>0
    <TD>0

    <TR><TD>Niacin <TD>
    mg​

    <TD>4.640
    <TD>0
    <TD>0

    <TR><TD>Vitamin B-6 <TD>
    mg​

    <TD>0.460
    <TD>0
    <TD>0

    <TR><TD>Folate, total <TD>
    mcg​

    <TD>107
    <TD>0
    <TD>0

    <TR><TD>Folic acid <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Folate, food <TD>
    mcg​

    <TD>107
    <TD>0
    <TD>0

    <TR><TD>Folate, DFE <TD>
    mcg_DFE​

    <TD>107
    <TD>0
    <TD>0

    <TR><TD>Choline, total <TD>
    mg​

    <TD>122.3
    <TD>0
    <TD>0

    <TR><TD>Vitamin B-12 <TD>
    mcg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Vitamin B-12, added <TD>
    mcg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Vitamin A, RAE <TD>
    mcg_RAE​

    <TD>98
    <TD>0
    <TD>0

    <TR><TD>Retinol <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Carotene, beta <TD>
    mcg​

    <TD>1177
    <TD>0
    <TD>0

    <TR><TD>Carotene, alpha <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Cryptoxanthin, beta <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Vitamin A, IU <TD>
    IU​

    <TD>1962
    <TD>0
    <TD>0

    <TR><TD>Lycopene <TD>
    mcg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Lutein + zeaxanthin <TD>
    mcg​

    <TD>5076
    <TD>0
    <TD>0

    <TR><TD>Vitamin E (alpha-tocopherol) <TD>
    mg​

    <TD>5.55
    <TD>0
    <TD>0

    <TR><TD>Vitamin E, added <TD>
    mg​

    <TD>0.00
    <TD>0
    <TD>0

    <TR><TD>Vitamin K (phylloquinone) <TD>
    mcg​

    <TD>584.2
    <TD>0
    <TD>0

    <TR><TD>Lipids <TR><TD>Fatty acids, total saturated <TD>
    g​

    <TD>0.555
    <TD>0
    <TD>0

    <TR><TD>4:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>6:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>8:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>10:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>12:0 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>14:0 <TD>
    g​

    <TD>0.015
    <TD>0
    <TD>0

    <TR><TD>16:0 <TD>
    g​

    <TD>0.480
    <TD>0
    <TD>0

    <TR><TD>18:0 <TD>
    g​

    <TD>0.045
    <TD>0
    <TD>0

    <TR><TD>Fatty acids, total monounsaturated <TD>
    g​

    <TD>0.405
    <TD>0
    <TD>0

    <TR><TD>16:1 undifferentiated <TD>
    g​

    <TD>0.015
    <TD>0
    <TD>0

    <TR><TD>18:1 undifferentiated <TD>
    g​

    <TD>0.390
    <TD>0
    <TD>0

    <TR><TD>20:1 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:1 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>Fatty acids, total polyunsaturated <TD>
    g​

    <TD>1.035
    <TD>0
    <TD>0

    <TR><TD>18:2 undifferentiated <TD>
    g​

    <TD>1.035
    <TD>0
    <TD>0

    <TR><TD>18:3 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>18:4 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>20:4 undifferentiated <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>20:5 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:5 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>22:6 n-3 <TD>
    g​

    <TD>0.000
    <TD>0
    <TD>0

    <TR><TD>Cholesterol <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Other <TR><TD>Alcohol, ethyl <TD>
    g​

    <TD>0.0
    <TD>0
    <TD>0

    <TR><TD>Caffeine <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    <TR><TD>Theobromine <TD>
    mg​

    <TD>0
    <TD>0
    <TD>0

    </TD></TR></TBODY></TABLE>
    USDA National Nutrient Database for Standard Reference, Release 21 (2008)

     
  6. SLugomist

    SLugomist Monkey++

    I like doing research, here are some good site's with some good info.

    http://www.aaoobfoods.com/nutrientlosscomparison.htm

    http://www.paho.org/English/CFNI/cfni-caj37No304-art-3.pdf


    http://www.mealtime.org/uploadedFiles/Mealtime/Content/jsfaarticle_partiucdavis_april07.pdf


    How to dry fruits
    http://www.ext.colostate.edu/pubs/foodnut/09309.html

    Book on drying fruits and veggies
    http://www.scribd.com/doc/8078858/Drying-Fruits-Vegetables-Nutrition

    Have no clue what veggie they are studying but they go over nutrient loss with different drying techniques. It'llgive you an idea of losses incurred.
    http://www.scialert.net/pdfs/ajb/20...id=jhfgJKH78Jgh7GkjH7Gkjg57KJhT68JKHgh76JG7Ff


    Another good drying page
    http://www.thecookinginn.com/driedb.html
     
  7. Ajax

    Ajax Monkey++

    Awesome, thanks for your help. That will keep me busy going over those links for a while.

    I am just getting started with dehydrating and haven't used any absorbers yet since I can vacuum seal. I am going to get some eventually though when I start storing grains and legumes in Mylar bags.

    I've have some canned goods in stock but I like the idea of dehydrated foods since they are easier to store large quantity's.

    Here is something else I found on dehydrated vegetables shelf life http://survivalacres.com/information/shelflife.html
     

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