If you think about it, dehydrating food is not really rocket science. All a dehydrator really needs to do is maintain a constant temperature and air flow. Most dehydrators have a temperature thermostat to maintain the desired temperature and a fan to circulate fresh dry air. I strongly recommend staying away from any dehydrator that does not come with a fan and thermostat.
When evaluating and reviewing food dehydrators, the below product features and functionality should be considered and compared across different units and brands. One way to compare different brands of food dehydrators, that contain similar features, is to evaluate the food dehydrators on a price per square foot of drying area (total price divided by total drying area) while also considering the brand, reputation and product reviews of the dehydrator units that are being considered.
Because dehydration occurs on several levels including cellular. When you are dehydrated, the very cells that populate every organ & system of your body, are dehydrated. So, every system & organ can be affected by cells that function less effectively potentially leading to all kinds of disorders.
If you are using your oven for drying make sure that the temperature is below 200 degrees (ideal temperature for dehydrating food is 112 degrees in order to preserve the enzymes and nutrients). Should you be using a dehydrator to do the job the temperature should be 150 degrees. You can also sundry your vegetables in a window sill, but note that you will need at least 2 to 4 days of warm weather.
People have been dehydrating vegetables for years to preserve their food. These days dehydrated vegetables are a low-fat alternative and delicious snack for many people. Dehydrated vegetables can also be used in soups and other food without having to run to the shop to get fresh products.