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7. Levensmiddelentabellen
De gegevens over de droogtijden in de volgende tabellen zijn richtwaarden. De daadwer-
kelijke tijden zijn afhankelijk van de kwaliteit van de levensmiddelen (soort, versheid, rijp-
heid) en de dikte van de stukken.
Test daarom het resultaat met een grijpproef (droogproef). Hoe het gedroogde product dat
klaar is, moet aanvoelen, ziet in de laatste kolom van de tabel. Verkort of verleng de droog-
tijd evt.
7.1 Fruit
Droog-
product Voorbereiding
(richtwaarden) Droog-
temperatuur Droogtijd in uur
(richtwaarden) Droogproef
Ananas Plakken: 8 mm 70 °C 10 - 12 goed buigzaam
Appels Plakken: 8 mm/
partjes: 15 mm 70 °C 8 - 10 goed buigzaam
Abrikozen gehalveerd, schil
omlaag 70 °C 10 - 12 buigzaam
Bananen Plakken: 2 - 3 mm 70 °C 8 - 10 knapperig
Peren Plakken: 3 mm 70 °C 8 - 10 buigzaam
gehalveerd 70 °C 14 - 18 buigzaam
Aardbeien gehalveerd of onge-
sneden 70 °C 8 - 10 hard
Vijgen gehalveerd 70 °C 8 - 10 droog
Kersen ongesneden, ontpit 70 °C 10 - 12 lederachtig
Pruimen gehalveerd, schil
omlaag 70 °C 10 - 12 buigzaam
Druiven gehalveerd, schil
omlaag 70 °C 12 - 14 goed buigzaam
__339022_1910_Doerrautomat_B8.book Seite 64 Mittwoch, 15. Januar 2020 1:48 13
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