View topic - Advice on dehydrating coleslaw?

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PostPosted: February 18th, 2014, 10:08 am 
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Joined: February 7th, 2004, 12:37 pm
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Location: Guelph, ON
I usually dry the cabbage and other veggies in the cole slaw and then bring some vinegar or Balsamic vinegar with me which I then add after I have re-hydrated the coleslaw veggies.

Vinegar is ~5% acetic acid which boils at ~ 116C. So it is not unreasonable to expect that most of the acetic acid will volatilize during the drying process as it has a significant vapour pressure at room temperature.

Balsamic vinegar is made from a specific type of grape, which provides the flavour. Again most of the acetic acid will come off during drying leaving the flavour component behind in the dried product.


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