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Conventional Oven Food Drying

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Drying foods in your oven can be achieved but you first need to ask yourself how important is it to you to follow the raw food temperature “guidelines” in wanting to protect the enzymes, nutrients and vitamins. “Dr. John Whitaker, a world recognized enzymologist, and a former dean of the Department of Nutrition and Food Science at U.C. Davis, stated that every enzyme is different and some are more stable at higher temperatures than others. Most enzymes will not become completely inactive until food temperatures exceed 140º F – 158ºF in a moist, wet state. Again the exceptions are that the…

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