1. What causes freeze-dried lemon slices to turn brown?
Freeze-dried lemon slices turn brown due to a chemical process known as enzymatic browning. When the lemon slices are exposed to air, an enzyme called polyphenol oxidase reacts with oxygen to form compounds that turn the fruit brown.
2. Can browned freeze-dried lemon slices still be used?
Yes, browned freeze-dried lemon slices are still safe to use. The browning does not affect the flavor or nutrition of the fruit, but it may affect the appearance.
3. How can you prevent freeze-dried lemon slices from turning brown?
There are several ways to prevent freeze-dried lemon slices from turning brown, such as:
• Adding an antioxidant such as citric acid or ascorbic acid to the slices before freezing
• Storing the slices in an airtight container with a desiccant packet to absorb any moisture
• Keeping the slices away from direct light and heat
4. What are some common uses for freeze-dried lemon slices?
Freeze-dried lemon slices are often used in cooking and baking, as they provide a concentrated burst of lemon flavor without the added bulk of fresh lemons. They can be used in everything from marinades and salad dressings to desserts and cocktails.
