What is the dried pineapple?

Dried pineapple is pineapple fruit that has been removed with water, either by basic air dehydration or defrosting. The final result is a fruit that is easy to transport, will not spoil and need no cooling, yet it still retains a clear pineapple taste. It is popular in baking and as refreshments. While dried pineapple does not have the same textures or nutrients as fresh fruit, it can be used in many same ways.

maintaining is usually one of the main reasons for drying pineapple. Fresh fruit is usually only available seasonally and lasts only a few weeks. Dried pineapple, on the other hand, will take at least a year and is considered a large group of indestructible foods.

pineapple farmers who have more fruit than they can use or sell, often dry the excess as a means to maintain it. Damaged or wrong fruit can also be dried as a means to save its taste. Dried pineapple is often available commercially, but can also be made at home.

exiTwo primary methods for the production of dried fruit such as pineapple: dehydration and drying. Dehydration is the easiest; Usually it includes thin slices left to drying in an environment controlled temperature. The drying of freezing is scientific and requires the fruit to freeze quickly, and then pushes so that all moisture evaporates out. Both processes have advantages and disadvantages.

Basic dehydration is simple and requires relatively few equipment. Pineapple pieces are basically prepared for their own drying under this method and are often completed within one or two days. However, the temperature must be checked and the fruit must usually be maintained in some kind of chemical or acidic solution to prevent disintegration.

Ascorbic acid, otherwise known as vitamin C, is one of the most common preservatives used in dehydrated fruit. Slices must be allowed to soak in kaFulity acids for a few minutes before they set out to dry. This helps to maintain its color and prevent bacterial growth. Without any kind of treatment, dried pineapple would probably start to decompose before it can dry.

Many dried pineapple manufacturers also soak fruit in juice or sugar syrup before drying to sweeten the finished product. Sweetened pineapple is a common complement to a mixture of trails and pastries and can also be used as sweet snacks, often instead of candies. However, the added sugar increases the number of fruit calories and reduces many of its natural health properties.

Frozening is usually much more effective in capturing pineapple taste and color without the need for preservatives or soaking. Dried pineapple prepared in this way must only be cut into rough pieces before entering the drying chamber. The drying method is much faster, but also more expensive as it requires the use of sophisticated machines.

Sharped food readyAccording to the lyophilized method, they usually usually resemble the original relatively narrowly. The pineapple, which was biscuit, can also be reconstructed with some success simply by soaking in the water. The same usually does not apply to dried snacks using air dehydration.

Dehydrated food prepared under both method necessarily loses some nutrients and minerals. The pineapple generally has a very high content of vitamin C, vitamin B6 and dietary fiber. Fruit prepared from frost drying usually keeps its nutrients better than fruit, which simply sat down dry, but not always. It depends a lot on the time of drying, the method of preparation and overall conditions.