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ES
Moho en los alimentos
CAUSA:
Deshidratación incompleta. Alimentos en los que no se ha comprobado el grado
de deshidratación en una semana. Recipiente de almacenamiento no hermético.
Temperatura de conservación demasiado cálida/humedad en los alimentos. Puede
producirse un endurecimiento de la piel, es decir, el alimento se ha deshidratado a una
temperatura demasiado elevada y el alimento se ha secado por fuera, pero no por
dentro.
PREVENCIÓN:
Compruebe el grado de deshidratación de varios trozos. Compruebe el recipiente de
conservación después de 1 semana para detectar humedad y deshidrate los alimentos
de nuevo si fuera necesario. Utilice un recipiente hermético para su conservación.
Almacene los alimentos en zonas frías con una temperatura de 21 °C o menos.
Deshidrate los alimentos a temperaturas apropiadas/utilice las instrucciones para el
proceso de deshidratación como punto de partida.
Manchas marrones en las verduras
CAUSA:
Se ha empleado una temperatura de deshidratación demasiado elevada. Las verduras
se han secado demasiado.
PREVENCIÓN:
Deshidrate los alimentos a temperaturas apropiadas/utilice las instrucciones para el
proceso de deshidratación como orientación. Compruebe los alimentos regularmente.
Los alimentos se quedan pegados a las bandejas.
CAUSA:
No se han volteado los alimentos.
PREVENCIÓN:
Tras una hora de deshidratación, utilice una espátula para voltear los alimentos.
88


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