Avoiding Denaturing Whilst Using Food Dehydrators

[O_oSam]

A friend of mine is performing a non-toxic mescaline extraction.

One of the steps in the method requires the evaporation of vinegar at 155 degrees centigrade using a 'food dehydrator'. He does not have a food dehydrator and nor does he wish to spend money on one.

Can this process be done on a gas stove providing the bottom of the container does not exceed 155 degrees?
Would it be better to keep the container on a grill elevated an exta few centimeters above the gas flame so the bottom of the container isn't furiously warm and the temperature can be controlled more easily?

Regards
Sam

 

[mr.mackey]

Your friend could just let the vinegar evaporate off, I popped mine in the oven at 100 degrees (its lowest setting) and let it chill overnight. I have also had success letting the vinegar evaporate more slowly, for instance over the course of two days with a fan pointing on it. I definitely grew larger crystals letting it evaporate over a longer period of time. Although vinegar can be quite smelly if your in an enclosed room or space, not dangerous in any way, just slightly unpleasant.

 

[O_oSam]

This is definitely a viable option.
However: using 69ron's method, my friend will have to evaporate the vinegar 6 times. Each one of the six times will take more than a day if he makes a 'larger' batch...

How does the applied heat in a food dehydrator differ from a gas stove/oven so that it is safe?

Thank you for you input
Sam

 

[greenmeanies]

increased airflow over the surface of your liquid will speed up drying just like heat will. a food dehydrator has a fan inside it to continually exchange the air. if you place the tray in front of a fan (and place a screen over to prevent lint and dust from getting trapped) you should be fine without heat.