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Dehydration table
14
Food for
dehydration
Preparation
Temperature (in °C)
Dehydration time
(in hours)
Consistency
Fresh weight (in g)
Weight after the de-
hydration process
(in g)
Carrots Clean and cut into slices of
approx. 3mm thickness.
70 6 hard 450 70
Cherries Pit cherries and leave
whole.
70 15 leathery 500 140
Herbs Wash, allow to drip dry well
and place in a teabag.
30–40 3 brittle
Leeks Halve, cut into pieces of
6-8cm in length, blanch
and allow to drip dry well.
70 8 brittle 500 100
Mandarins Peel and place on the
sheet in segments.
70 12 pliable 600 200
Apricots Halve and place on the
sheet with the cut surface
to the bottom.
70 20 pliable 400 85
Peppers Cut into strips. 50–60 9 pliable 400 85
Chilli
peppers
Cut into strips. 50–60 9 pliable 500 100
Mushrooms Clean well and cut into slic-
es lengthwise.
50 4 chewy
Celery Peel, cut into 3mm slices,
blanch and drip dry well.
70 8 hard 400 60
Tomatoes Wash, cut into 6mm thick
slices, allow to drip dry
well.
70 8 hard 600 85
Grapes Halve and place on the
sheet with the cut surface
to the bottom.
70 16 leathery 500 200
14


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