Fresh vegetables are highly perishable and their drying is essential for
increased shelf life and value addition; particularly in the face of
frequent droughts and climate change in Kenya and globally.This can be
accomplished by using solar driers in Africa.
CHART FOR VEGETABLES PRESERVATION BY Solar DRYING
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Vegetables
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Selection and preparation
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Method of Treatment Before Drying
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Treatment time in minutes
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Test for dryness
during preservation
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Cabbage
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Remove outer leaves, quarter and core. Cut into shreds 3mm thick
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Steam
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5 to 6 ; until wilted
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Tough to brittle
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Carrots
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Select crisp tender carrots Clean, cut off tops and roots. Cut into slices or strips about 3mm thick.
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Steam
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8 to 10
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Tough to leathery
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Potatoes
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Peel, cut into strips 5mm in cross section or cut into slices 3mm thick
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Rinse in cold water; steam
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4 to 6
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Brittle
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Green Vegetables
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Select young tender leaves for preservation. Wash. Cut large leaves into pieces crosswise.
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Steam
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4 to 5; until wilted
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Brittle
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Banana
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Wash, peel slice into strips 5mm thick
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Steam
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6
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Tough ; brittle
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Pumpkin
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Chop into strips 2.5cm peel, remove fibre and seeds. Cut into strips 3mm thick
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steam
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Until tender
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Tough ; brittle
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Scallop, Zucchini or courgettes or summer/winter squash
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Wash, trim and cut into 5mm slices
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Steam
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6
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Brittle
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Tomatoes for stewing
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Dip in boiling water, chill in cold water, peel, cut into sections 15mm thick
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No further treatment
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10 to 20
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Leathery
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Green Peas
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Select young tender peas, shell.
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Steam immediately
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10
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Hard, wrinkled, shatters when hit.
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Beans; green pods
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Sort, wash, remove strings, and split pods lengthwise.
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Steam or
Pressure cook
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15 to 20
5
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Brittle
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Broccoli
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Trim and cut as for serving. Wash, cut stalks into quarters lengthwise.
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Steam
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8 to 10
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Brittle
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Sweet corn
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Select tender sweet corn. Husk steam on cob immediately 10 to 15 minutes or until milk is set. Detach grains from cob.
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Steam; no further treatment required
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30
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Dry ; brittle
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Beet roots
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Select small tender beets. Wash; trim the tops leaving the crowns. steam , cool, trim off roots and crowns; peel, cut into shoestring strips or slices 3mm thick
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Steam as suggested before preservation
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30 to 45
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Tough; leathery
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Onions
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Remove outer discolored layers. Slice.
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No treatment
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Brittle, pale
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Leaves for seasoning like; coriander, parsley and celery preservation.
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Remove discolored leaves
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wash for preservation
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Till clean
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Brittle
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Powdered vegetables: grind leafy vegetables into powder after preservation, for use in soups and puree
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Soup mixtures: preservation by drying is done according to directions for individual vegetables. Mix and store satisfactory combinations which may be made from cabbage, carrots, celery, corn, onions and peas. However rice, dry beans, split peas and meat stock are added at the time of cooking.
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