What You Need to Know
Water removal via evaporation concentrates soluble solids (sugars, organic acids) while pectin forms a colloidal gel matrix. Non-enzymatic browning (Maillard reactions) occurs at temperatures above 60°C.
Preserves seasonal fruit with minimal processing while intensifying flavors and creating portable nutrition.
Key Parameters
Temperature
60°C
50°C - 70°C
Time
6-8 hours
4 hours - 12 hours
Equipment
Food dehydratorSilpat matsFine mesh screens
Steps
- 1.
Qamar al-Din (apricot leather) (Levant): Creates reconstitutable base for drinks
- 2.
Fruit roll-ups (USA): Portable snack format
The Science
Primary Reaction
Evaporative concentration