0 Members and 1 Guest are viewing this topic.
I'm going to make my a long lasting solar powered food dehydrator since there are no clear instructions on the internet I can find ... What do you guys think so far?
How to Dry Foods By Deanna DeLongA classic returns with updated recipes and a new look. The book details how to dry fruits, vegetables, herbs and spices, meats, fish, and nuts. More than 100 recipes teach cooks how to make meat jerkies, fruit leathers, trail mixes, main courses, desserts, baby food and much more. Full-color photographs
I could buy a book.. but like I said, more fun this way.
If I get it wrong the food will smell weird & appear mouldy, or at the very least taste bad.
Aflatoxins in nuts and nut productsQ3. How can I tell if my products are contaminated with Aflatoxins?A3. The moulds are microscopic so you may not even see any mould growth. You may not be able to detect any change in the smell, taste or appearance of the food.
Aflatoxin-producing members of Aspergillus are common and widespread in nature. Host crops are particularly susceptible to infection by Aspergillus following prolonged exposure to a high humidity environment or damage from stressful conditions such as drought, a condition which lowers the barrier to entry.The native habitat of Aspergillus is in soil, decaying vegetation, hay, and grains undergoing microbiological deterioration and it invades all types of organic substrates whenever conditions are favorable for its growth. Favorable conditions include high moisture content (at least 7%) and high temperature.Crops which are frequently affected include cereals (maize, sorghum, pearl millet, rice, wheat), oilseeds (peanut, soybean, sunflower, cotton), spices (chile peppers, black pepper, coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut, coconut, brazil nut).The toxin can also be found in the milk of animals which are fed contaminated feed.