Description
Concentrated fruit sugars and acids form stable leather-like sheets through controlled dehydration.
Technical
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.
Culinary Significance
Preserves seasonal fruit with minimal processing while intensifying flavors and creating portable nutrition.
Science
Primary Reaction
Evaporative concentration
Parameters
Temperature
60°C optimal
50°C to 70°C range
Time
6-8 hours
4 hours – 12 hours
Equipment
Food dehydratorSilpat matsFine mesh screens