Marianne Martinez
Dehydrators are used to remove water from food, which eliminates weight and preserves the food by creating an environment that is too harsh for bacteria to survive in. When choosing a dehydrator, there are a few things to consider, such as the material of the trays or racks that the food will be placed on. Some people opt for plastic dehydrators as they are generally cheaper, while others prefer metal dehydrators for their ability to allow more airflow and conduct heat more efficiently, resulting in quicker and more consistent drying times. However, it is important to note that not all metals are food-safe, and some metals can react with certain ingredients, leaving dangerous deposits in the food.
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What You'll Learn
Metal vs. plastic dehydrators
Dehydrators are used to make homemade spices and dry out food items such as fruits, vegetables, and meat. When choosing a food dehydrator, one of the most important considerations is the type of material used in its construction. Plastic and stainless steel are the two most common materials used in food dehydrators, each with its own set of advantages and disadvantages.
Plastic food dehydrators are typically more affordable and lightweight, making them a popular choice for those on a budget or with limited storage space. They are also quite versatile in terms of design, as the malleable nature of plastic allows for a wide range of shapes and styles. Many stackable vertical airflow dehydrators on the market are made of plastic, including well-known brands such as NESCO, Presto, Waring Pro, and Excalibur. Plastic can effectively insulate heat, but it requires a certain thickness to remain structurally sound, which can reduce airflow and impact the dehydration process. Additionally, the durability of plastic can be a concern, especially with frequent use and exposure to varying temperatures. Some people also raise concerns about the potential health risks associated with the presence of plastics in food dehydrators, including the release of chemicals through off-gassing, even if the plastic is food-grade and BPA-free.
On the other hand, stainless steel food dehydrators offer superior performance and durability. Stainless steel can withstand extremely high temperatures without the risk of deformation or damage that is often seen with plastic trays. It is also easier to clean, less prone to grease, and usually dishwasher-safe. Stainless steel dehydrators are generally fabricated from 22-gauge 304 food-grade stainless steel, ensuring both safety and quality. However, one of the biggest drawbacks of stainless steel dehydrators is their cost, as they tend to be significantly more expensive than their plastic counterparts.
While both types of dehydrators can effectively dehydrate food, the choice between plastic and stainless steel ultimately depends on individual preferences, budget constraints, and specific usage requirements. For those seeking a cost-effective and lightweight option, plastic dehydrators can be a suitable choice. However, for those prioritizing performance, durability, and ease of use, stainless steel dehydrators might be the preferred option, despite their higher price point.
It is worth noting that some dehydrators combine both materials, featuring metal frames and tray structures with plastic or mesh racks for the dehydration process. This hybrid approach offers the benefits of both materials, providing structural stability, lightweight racks, and efficient airflow. Ultimately, the decision to use a metal or plastic dehydrator depends on specific needs, budget, and personal preferences.
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Metal dehydrators and airflow
Dehydrators are available in two airflow configurations: horizontal and vertical. The horizontal airflow type usually has the airflow coming from the back or side of the machine, like a convection oven, while the vertical type has the airflow coming from either the top or bottom. The vertical airflow type is generally considered to be more efficient in drying food evenly.
The material used in the construction of the dehydrator also plays a role in airflow. Plastic can insulate heat but requires a certain thickness to remain structurally sound, reducing airflow to a smaller area. Metal, on the other hand, can be made into a mesh that allows for more airflow while maintaining structural integrity. It conducts heat better and provides quicker and more consistent drying. Stainless steel is commonly found in horizontal airflow cabinet-style dehydrators due to its rigidity.
Some specific models and their airflow characteristics are worth noting. The Nesco FD-77DT Digital and FD-75A Snackmaster, with top-mounted fans, were observed to not evenly dry food from top to bottom. The Nesco FD-1018A Gardenmaster, a vertical-flow model, outperformed other brands due to its airflow, round shape, and bottom-mounted fan. Its airflow design, called Converga-Flow, guides warm air from the base through channels in the trays' outer rims and then inward over the food. The trays are also designed with notches to allow hot air to flow evenly over the food.
The Brod & Taylor Sahara Folding Food Dehydrator is a compact model with a temperature range of 86 to 165 degrees Fahrenheit, but it struggled to fully dry certain foods like herbs and fruit leather. The Excalibur model, with its horizontal vents and airflow from the back, excelled in removing moisture from beef during jerky tests. The Samson "Silent" Dehydrator is another model known for its quiet operation, but it trades off airflow efficiency for quieter top vents.
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Food-safe metals
Using a metal pan in a dehydrator depends on the type of metal. Some metals are more suitable for food manufacturing and storage than others.
The most common food-grade metal is stainless steel, which is popular due to its rust resistance and ease of cleaning. Stainless steel is an alloy of iron and chromium, with nickel sometimes added to increase hardness. It is strong, sanitary, and resistant to scratching and denting. It is commonly used in foodservice equipment, such as work tables, pots, and pans, due to its durability and ability to withstand moderate levels of exposure to moisture, chemicals, and food without corroding or pitting.
Other food-safe metals include cast iron, which is approved by the FDA for use in cooking surfaces and utensils during uninterrupted processes from cooking to serving. However, cast iron should not be used as a food-contact surface outside of these specific circumstances due to its vulnerability to corrosion and oxidation. Aluminum is another commonly used food-grade metal thanks to its temperature tolerance, lightweight, corrosion resistance, and low cost. However, aluminum has low tensile strength and impact tolerance, so it may not be suitable for high-force applications.
When choosing a food-grade metal, it is essential to consider the specific chemicals, temperatures, and processes involved in the food manufacturing application. Different metals have varying strengths and weaknesses, so selecting the right one is crucial to ensure food safety and maintain the integrity of the metal.
In terms of dehydrators, some people opt for plastic or metal options. Metal dehydrators with mesh racks allow for more airflow and quicker, more consistent drying. Plastic dehydrators can achieve similar results but may require more manipulation of the product during the process.
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Dehydrator functions
Dehydrators are appliances that work by circulating air at very low temperatures for an extended period. They draw out moisture from food, allowing it to be stored for a long time. Dehydrating food is a great way to intensify its flavour and make fruits taste sweeter and herbs more pungent.
There are two main types of dehydrators: those with stackable trays and those that are solid boxes with removable trays. Stackable models are more affordable and allow for more airflow, but they may not distribute heat as evenly as box-style dehydrators. Box-style dehydrators are generally more expensive and efficient, and they are easier to regulate. They have a fan and heating element mounted on the inside back wall, allowing fresh heated air to blow across all trays.
When using a dehydrator, different temperatures are recommended for different foods based on their water content. Water-dense ingredients like fruits are dehydrated at higher temperatures (around 135°F), while vegetables can be dehydrated at lower temperatures (around 125°F). Delicate foods like herbs should be dehydrated at even lower temperatures (around 95°F) to prevent over-drying and discolouration. Meat requires special attention, with the USDA recommending cooking it to an internal temperature of 165°F before dehydrating it between 130°F and 140°F to kill bacteria and ensure quick, safe dehydration.
Dehydrators can be purchased with either plastic or metal components. Metal dehydrators tend to be more expensive, but they offer quicker and more consistent drying times due to their ability to conduct heat well. Plastic dehydrators are more affordable and can insulate heat, but they may require more frequent rearranging of the product during the dehydration process.
While metal pans are not commonly used in dehydrators, it is possible to build custom dehydrators using stainless steel cooling racks or sheet pans with perforated varieties. Stainless steel hardware cloth with small holes can also be used, but it tends to be expensive. Alternative options include using food-safe plastic or nylon, but these materials should be avoided for long-term use as they can degrade over time, potentially contaminating your food with small particles.
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Dehydrating food for preservation
Dehydrating food is one of the oldest and easiest methods of food preservation. The process involves removing water or moisture from a food product, making it smaller and lighter. This reduction in moisture content prevents the growth of spoilage-causing microorganisms and slows down enzymatic reactions, thereby preventing spoilage.
There are several methods to dehydrate food, including sun drying, air drying, oven drying, and electric dehydrators. Sun drying is recommended only for fruits and requires warm days with temperatures of 85°F or higher, low humidity, and insect control. Food should be placed on racks or screens and covered with a protective layer. A small fan can be placed near the drying tray to promote air circulation, and food should be turned once a day.
Oven drying involves placing food in a single layer on a tray or pan and putting it in an oven preheated to 160°F for 30 minutes. It is important to note that ovens are less energy-efficient than dehydrators and may result in darker, more brittle, and less flavorful dried food. Electric dehydrators, on the other hand, produce higher-quality dried products and are more cost-efficient than ovens. They are self-contained units with a heat source, ventilation system, and trays for food placement.
When dehydrating food, proper preparation is key. Foods should be sliced evenly into similar-sized pieces to ensure uniform dehydration. Blanching, a technique that involves immersing foods in boiling water and then placing them in ice water, can help preserve the flavor of fruits and vegetables. Additionally, soaking sliced fruits in an acidic solution can prevent changes in color and texture. It is also important to avoid drying strongly scented ingredients, such as garlic or onions, with other milder-scented foods.
Dehydrated foods have a longer shelf life, weigh less, and are ideal for activities like backpacking, hiking, and camping as they do not require refrigeration. They also have an altered taste and texture, with dried fruits often having a sweeter, more concentrated flavor.
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Frequently asked questions
Yes, you can use a metal pan in your dehydrator, but it is important to ensure that it is made of food-safe material such as stainless steel. Some metals, like galvanized metal, aluminium, copper, and zinc, can react with food and leave dangerous deposits.
Metal pans can be structured as mesh, which allows for more airflow, quicker dehydration, and consistent results. Plastic dehydrators may require more attention as the product needs to be moved more to achieve the same result.
Food-safe alternatives to metal pans include food-safe plastic, Teflon-coated trays, and polypropylene or nylon mesh netting.
