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7.2 Vegetables
Food to be
dehydrated
(Reference values)
Beans
whole
Peas
without pods
unpeeled,
Cucumber
Slices: 10 mm
peeled,
Carrots
Slices: 8 mm
in halves,
Leek
long pieces:
6 - 8 cm
Strips:
Pepper
6 - 8 cm
in slices,
Mushrooms
small whole mush-
rooms
peeled,
Celery
Slices: 8 mm
in halves
Tomato
Slices: 6 mm
unpeeled,
Courgette
Slices: 8 mm
7.3 Additional food
Food to be
dehydrated
(Reference values)
Herbs
entire stems
(basil, oregano,
rosemary, pars-
ley, chives, dill,
estragon, etc.)
Meat
in thin slices
Fish
in thin slices
10 GB
Preparation
Preparation
Drying time in
Drying tem-
hours (Reference
perature
70 °C
6 - 8
50 °C
6 - 8
50 °C
6 - 8
70 °C
6 - 8
70 °C
6 - 10
60 °C
6 - 8
50 °C
4 - 6
70 °C
6 - 10
70 °C
12 - 14
70 °C
7 - 10
60 °C
6 - 8
Drying tem-
perature
40 °C
2 - 4
60 °C
10 - 12
60 °C
10 - 12
values)
Drying time in
hours (Refer-
ence values)
Dehydra-
tion test
fragile
hard
hard
hard
fragile
bendable
tough
hard
bendable
hard
hard
Dehydra-
tion test
fragile
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