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Mold On Food
CAUSE:
Incomplete dryingre content. Foof not checked for moisture content within a week.
Storage container not air-tight. Storage temperature too warm/moisture in food. Case
hardening may have occurred, meaning the food was dried at too high of temperature
and food was dried on the outside but not completed dried on the inside.
PREVENTION:
Test several food pieces for dryness. check the storage container within 1week for
moisture ,then redry food if needed. use air-tight containers for storage . Store foods in
cool areas that are 70°f(21°c) or below. Dry foods at appropriate temperatures/use
the drying guide for reference .
Brown spots on vegetables
CAUSE:
Too high of drying temperature used. Vegetables were over-dried .
PREVENTION:
Dry foods at appropriate temperatures/use the drying guide for reference. Check foods
often for dryness.
Food sticking to the racks
CAUSE:
Food not being turned over.
PREVENTION:
After one hour of dehydrating, use a spatula and flip the foods.
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