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7. Tabele produktów spoŏywczych
Dane dotyczâce czasu suszenia w poniŏszych tabelach sâ orientacyjne. Rzeczywisty czas
suszenia zaleŏy od jakoıci produktów spoŏywczych (rodzaj, ıwieŏoıä, dojrzaĜoıä) i gru-
boıci kawaĜw.
Dlatego warto sprawdziä rezultaty poprzez test wysuszenia. W ostatniej kolumnie tabeli
moŏna sprawdziä, jakie cechy powinny mieä gotowe produkty suszenia. W razie potrzeby
skróciä lub wydĜuŏyä czas suszenia.
7.1 Owoce
Suszony
produkt
Przygotowanie
(wartoıci
orientacyjne)
Temperatura
suszenia
Czas suszenia
w godzinach
(wartoıci
orientacyjne)
Test
wysuszenia
Ananasy plastry: 8 mm 70 °C 10 – 12 bardzo giötkie
JabĜka plastry: 8 mm /
sĜupki: 15 mm 70 °C 8 – 10 bardzo giötkie
Morele przekrojone na
Ĝ, skórkâ do doĜu70 °C 10 – 12 giötkie
Banany obrane ze skórki,
przekrojone na
Ĝ/na cztery
70 °C 8 – 10 chrupiâce
Gruszki plastry: 3 mm 70 °C 8 – 10 giötkie
przekrojone na póĜ70 °C 14 – 18 giötkie
Truskawki przekrojone na póĜ
lub caĜe70 °C 8 – 10 twarde
Figi przekrojone na póĜ70 °C 8 – 10 suche
Wiınie caĜe, wydrylowane 70 °C 10 – 12 skórzaste
İliwki przekrojone na
Ĝ, skórkâ do doĜu70 °C 10 – 12 giötkie
Winogrona przekrojone na
Ĝ, skórkâ do doĜu70 °C 12 – 14 bardzo giötkie
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