Description
Controlled evaporation of moisture from food using heated air circulation.
Technical
Forced convection accelerates water migration from food matrices through vapor pressure differentials, with Maillard reactions occurring above 60°C.
Culinary Significance
Produces shelf-stable ingredients with concentrated flavors while preserving some heat-sensitive nutrients better than sun drying.
Science
Primary Reaction
Evaporation (H2O(l) → H2O(g))
Parameters
Temperature
60°C optimal
40°C to 90°C range
Time
6-12 hours
2 hours – 48 hours
Equipment
Convection ovenDehydrator with fanMesh drying racksHygrometer