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SK
7. TabuĘky potravín
Údaje o êasoch sušenia v nasledujúcich tabuĘkách sú orientaêné hodnoty. Skutoêêasy
závisia od kvality potravín (druh, êerstvosĹ, zrelosĹ) a hrúbky kúskov.
Preto skontrolujte výsledok skúškou uchopením (vysušená vzorka). Ako by mal vyzeraĹ vysu-
šený produkt, nájdete v poslednom stĔpci tabuĘky. V prípade potreby skráĹte alebo predĔžte
êas sušenia.
7.1 Ovocie
Sušené
potraviny
Príprava
(orientaê
hodnoty)
Teplota
sušenia
éas sušenia v
hodinách
(orientaê
hodnoty)
Vysušená
vzorka
Ananás Plátky: 8 mm 70 °C 10 – 12 dobre ohybné
Jablká Plátky: 8 mm /
Medzery: 15 mm 70 °C 8 – 10 dobre ohybné
Marhule rozpolené, šupka
nadol 70 °C 10 – 12 ohybné
Banány lúpané, rozpolené/
rozštvrtené 70 °C 8 – 10 chrumkavé
Hrušky Plátky: 3 mm 70 °C 8 – 10 ohybné
rozpolené 70 °C 14 – 18 ohybné
Jahody rozpolené alebo
celé 70 °C 8 – 10 tvrdé
Figy rozpolené 70 °C 8 – 10 suché
éerešne celé, odkôstkované 70 °C 10 – 12 kožovité
Slivky rozpolené, šupka
nadol 70 °C 10 – 12 ohybné
Hrozno rozpolené, šupka
nadol 70 °C 12 – 14 dobre ohybné
109


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