The degree of softness and plasticity of the fruit when dried / dried

I read all your Temki. There I did not understand. And do we dry up to a state of soft and plastic? Is it a hop in time (well, +/- for orientation)?

To be honest, I never look at my watch! For me, the main thing is the consistency of the finished product and to know the properties of the product.

If there are watery, slightly sweet foods, onions, herbs, strawberries, zucchini, tomatoes, carrots, etc., then such vegetables / fruits are dried very quickly and well and to a dry, not sticky state, but also plastic then dried.

Others, such as apricots, peaches, large tomatoes, etc., can be very sticky, dry in time also differently in time, in finished form they can be more sticky, plastic.

It is difficult for me to answer your question, I manually determine the degree of readiness of drying, plasticity.
Look at my pictures of chips, you can also understand from them.

Above, I wrote today that stickiness depends on the presence and amount of its own sugar in fruits / vegetables, the more sugar, the more plastic the product will be.

[Finished tomatoes are elastic when squeezed in the hand, the edges of the fruitscrunchy, but no juice is released.]

Here, I found another comparison of the readiness of dried foods:

Finished tomatoes are elastic when squeezed in the hand, the edges of the fruits
crunchy, but no juice is released.

It is the same with other dried-dried vegetables (without sugar), plastic, but when pressed on them liquid, juice does not stand out!

How long does it take? Each vegetable has its own!

The main purpose of drying vegetables is to remove your own raw juice, which can rot during long-term cutting, which is why finished products deteriorate during storage.

[The degree of softness and plasticity of the fruit depends on:]

The degree of softness and plasticity of the fruit depends on:
- from the presence of its own sugar in fruits, the sweeter the fruits, the sweeter they will be in dried form, and the more sticky to the touch they will be.
- from the thickness of cutting the fruit for drying, the thicker the cutting, the more plastic the product will turn out, thin cutting of the fruit ultimately gives dry chips.
- from the duration of drying, curing, the longer they dry, the drier they become, the less plasticity, the drying time for each fruit is different.

Bottom line: we achieve the readiness of the product to the state:
- softness, plasticity
- lack of juice (liquid) release when pressing on the lobules.

Success to everyone!

Something I got confused was drying the apples, they became plastic, not sticky, there is no softness when pressed, thin are they dried or dry?
Or dried, is it when they are brittle?

Sun-dried fruits are obtained by processing fruits with sugar syrup and then drying.
If we dry fruit-berries in the usual way, simply by cutting them into thin plates, these are dried fruits, and they can be of different plasticity, depending on how they are dried.

Something I got confused was drying the apples, they became plastic, not sticky, there is no softness when pressed, thin are they dried or dry?
Or dried, is it when they are brittle?

More like dried. This year I dried apples for the first time, cut them thinly, they turned out thin and dry, then I began to cut them thicker, about 6-7 mm each, they turned out the way I wanted. And dried, I think, will turn out if you cut them completely thick.

Sun-dried fruits are obtained by processing fruits with sugar syrup and then drying.

they became plastic, not sticky, no softness when pressed, thin

when dried and stored in a cloth bag at room temperature, will they not become moldy?

And another question, after cooling down, when I put it in a bag, the apples became softer .... why? so it should be or did I not dry them?

About mold: it all depends on humidity.This summer we have a lot of rain, it dries longer and longer. I dried the apples and left them for a couple of days to dry naturally, as Admin advises, mixed them. And as soon as I was about to put them in storage, on that day the humidity rose sharply, all the apples became wet, there was still adjika, dried as a marshmallow, so it was completely damp. I had to finish drying everything. Therefore, I store Wax in jars under the lids, underground.
And the apples became softer because there is still residual moisture in them, perhaps this is correct, it means that you did not dry them out, but this is my opinion. At first I also doubted whether I had finished drying it or not, I had dried everything, and now I can determine it well.

[Maryka]

Maryka, thanks for the answer

Please, this summer I dried for the first time for the winter, I will see how it will be stored, next year I will take into account the mistakes. But do not rely on my opinion, but trust your own feelings, in the case of drying it is better to dry out than not to dry.
We'll also hear what Tanya Admin has to say, I trust her the most.

We'll also hear what Tanya Admin has to say, I trust her the most.

Thank you for your trust!

I can only make you an offer: be observant!
Get ready, analyze and watch! Learn from your mistakes, from the materials of the section, observe how others do it And do not just observe, but carefully consider the photo, draw conclusions, and compare with your drying - the benefit will be huge
Carefully consider the photos in the recipes - if you trust, then in my https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0 I try to take a very high quality photo in order to convey this in detail to you Photos can tell you a lot

I made the following conclusion for myself: on prolonged drying at a low temperature, fruits are much tastier.
Today apples and pears were ready, which were dried according to the scheme: 4 hours at 60˚ and then at 45˚. The apples turned into a sole, very dry and almost tasteless.
Although the last time the same variety was brought to the condition at 45˚, it was true, for a very long time. But the apples turned out great.