What You Need to Know
Sun-drying reduces water activity (aw < 0.6), inhibiting microbial growth. Osmotic dehydration occurs as salt draws out moisture, concentrating natural sugars (fructose/glucose) and glutamic acid.
Provides umami depth and chewy texture to pastas, salads, and breads while requiring no refrigeration.
Key Parameters
Temperature
35°C
30°C - 40°C
Time
5 days
3 days - 7 days
Equipment
Mesh drying racksCheeseclothSalt shaker
Steps
- 1.
Pasta alla Trapanese (Sicily): Provides savory backbone to almond pesto
The Science
Primary Reaction
Maillard reaction (minor)