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Línea de asistencia telefónica : 901-100 133 (España)
Consejos para la deshidratación
No superponga alimentos. Asegúrese de que los alimentos estén en posición plana cuando los
coloque en las bandejas para la deshidratación. Los alimentos superpuestos pueden aumentar
enormemente el tiempo necesario para el secado.
Asegúrese de que los alimentos están completamente secos antes de retirarlos. Si no está seguro,
corte una muestra de su parte media para comprobar el nivel de secado en su interior.
Asegúrese de etiquetar los contenedores cuando almacene sus alimentos deshidratados.
Un almacenamiento adecuado ayuda a conservar la calidad de los alimentos. Envase los alimentos
cuando estén frescos. Los alimentos pueden conservarse más tiempo si se almacenan en un lugar
fresco, oscuro y seco. La temperatura ideal de almacenamiento es de 16 ºC o inferior.
Coloque los alimentos deshidratados en bolsas de plástico para congelador antes de almacenarlos en
contenedores de metal o cristal. Retire tanto aire como sea posible antes de sellarlas.
El sellado al vacío es la mejor forma de conservar los alimentos deshidratados.
Los alimentos reducirán aproximadamente entre ¼ y ½ de su tamaño y peso original durante la
deshidratación. Asegúrese de no cortar los alimentos a deshidratar en trozos demasiado pequeños.
Temperaturas recomendadas para deshidratar alimentos
Tipo
Temperatura
Vegetales
52C
Fruta
57⁰C
Carne / Aves / Pescado
68⁰C
Pasta fresca
57⁰C
Nueces
52⁰C
Hierbas / Especias
46⁰C
El tiempo necesario para deshidratar los alimentos dependerá del tamaño, la humedad y el contenido
de agua de los mismos.
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