Dried cherry
Dried cherries are a type of
Production
One method for industrial production of dried cherries involves first dipping them in a boiling 0.5–2% solution of sodium carbonate (NaCO3) for up to 20 seconds, and then rinsing in cool water; this induces small cracks in the skin and speeds up the drying process. Some other possible materials for the dipping solution include ethyl oleate and oleyl alcohol; adding alkalis like potassium carbonate (K2CO3) to such a dip was shown to have no positive effect on drying time. Such results had already been demonstrated in scientific research by the 1940s.[1] Dried cherries might also be produced by freeze drying or air drying.[2] After drying, they typically have a moisture content of around 25%.[1] Adding sulfur dioxide (SO2) may help to improve color and flavour retention over long periods of storage.[3]
Sweet varieties recommended for drying include Lambert, Royal Ann, Napoleon, Van, or Bing; tart varieties recommended for drying include Early Richmond or Large Montmorency.[3] The first recorded experiments attempting to dry Montmorency tart cherries were performed in the late 1970s by professors at Utah State University. After drying the cherries, they were rolled in sugar and then sampled as "snow cherries".[4]
Culinary uses
People of the
Medicinal value
As far back as ancient times,
See also
References
Notes
- ^ a b Barrett, Somogyi & Ramaswamy 2004, p. 506
- ^ Yu, Mazza & Jayas 1999, p. 141
- ^ a b DeLong 1992, p. 29
- ^ Ward, Bailey & Miner 2004
- ^ Snell, Castle & Kindscher 2006, p. 39
- ^ Tortora 1994
Sources
- Tortora, Manuela De Matteis (1994), "Some Plants Described by Pliny for the Treatment of Renal Diseases", Am J Nephrol, 14 (4–6): 412–417, PMID 7847477
- DeLong, Deanna (1992), "Cherries", How to dry foods, ISBN 978-1-55788-050-5
- Yu, L.; Mazza, G.; Jayas, D. S. (1999), "Moisture sorption characteristics of freeze-dried, osmofreeze-dried, and osmo-air-dried cherries and blueberries", Transactions of the American Society of Agricultural Engineers, 42 (1): 141–147, doi:10.13031/2013.13189, archived from the originalon 2011-07-11
- Barrett, Diane M.; Somogyi, Laszlo P.; Ramaswamy, Hosahalli S. (2004), "Dehydrated cherries", Processing Fruits: Science and Technology, CRC Press, 2004, pp. 506–507, ISBN 978-0-8493-1478-0
- Ward, Ruby; Bailey, DeeVon; Miner, Dean (2004), "Southridge Farms: Moose Droppings for Sale" (PDF), Western Profiles of Innovative Agricultural Marketing: Examples from Direct Farm Marketing and Agri-Tourism Enterprises, University of Arizona, pp. 83–88, ISBN 978-0-9748669-0-1, archived from the original(PDF) on 2009-01-15, retrieved 2009-06-25
- Snell, Alma Hogan; Castle, Lisa; Kindscher, Kelly (2006), A taste of heritage: Crow Indian recipes & herbal medicines, University of Nebraska Press, ISBN 978-0-8032-9353-3