Select a print friendly page Printable page  
Pin this!

Dehydrating times

From Cookipedia
Jump to: navigation, search


Cookipedia.co.uk; The Cooks Wikipedia. Illustrated tested recipes and more.
Stöckli food dehydrator

There is no exact way of determining dehydration times as it depends on many factors:

  • The moisture content of the ingredient being dried
  • The thickness of the slices, cubes etc
  • The quantity of food being dried
  • Humidity levels (and these will vary from day to day according to where you live and the general weather)
  • How well you have patted your ingredients dry before adding them to your dehydrator
  • The make of your dehydrator

For fruit and vegetables, you can use a lower or higher temperature than those listed, but bear in mind that the lower the temperature, the longer it will takes, but at the same time, more nutrients will be preserved. However, when dehydrating raw meat and fish, you should use a temperature of 68-70°C to kill of any nasty bacteria.

Some of the ingredients can be ground into a powder, eg brassicas (for adding to green smoothies), onions and garlic, but make sure that they are thoroughly dehydrated before grinding or your powder may be lumpy.

As stated above, these timings are approximate and before storage you should check that ingredients are fully dehydrated and not sticky. Lightly spray the trays with oil and turn ingredients after 1-2 hours if they show signs of sticking. The higher the sugar content of an ingredient, the more likely it is to stick.

For the dehydration of wet ingredients, eg frozen food or for making fruit leathers, you will need to use silicone mats which are produced by the manufacturer of your dehydrator.

As for storage you have several options. You can keep them in airtight containers such as Lock&Lock boxes, preserving jars or seal in bags using a vacuum sealer. For short-term storage a non-airtight box or bag would be fine.

Image Ingredient and weights Treatment Dehydrating time and temperature
Dehydrated apples.jpg
Apples (5mm slices. Original weight 930g, dry weight 135g. Put in a bowl of lemon juice and water as you slice 13 hours 50°C
Dehydrated aubergines.jpg
Aubergines (7-8mm slices, then chopped into squares). Original weight 800g, dry weight 160g. Put in a bowl of lemon juice and water as you chop 5 hours 60°C
Dehydrated bananas.jpg
Bananas (4mm slices). Original weight 700g, dry weight 145g. Put in a bowl of lemon juice and water as you slice 8 hours 60°C
Dehydrated carrots.jpg
Carrots (8mm slices). Original weight 750g, dry weight 85g. Put in a bowl of lemon juice and water as you slice 7 hours 55°C
Dehydrated celeric.jpg
Celeriac (3-4mm matchsticks). Original weight 700g, dry weight 76g. Put in a bowl of lemon juice and water as you cut 3 hours 60°C
Dehydrated celery.jpg
Celery (4mm slices). Original weight 1750g (about 3 heads), dry weight xxg. Not necessary 2 hours 30 minutes 60°C or 7 hours 30 minutes 50°C
Dehydrated garlic.jpg
Garlic (3-4mm slices). Not necessary 5 hours 60°C
Dehydrated kale.jpg
Kale (leaves only, torn into pieces). Original weight 180g, dry weight 35g. Not necessary 2 hours 30 minutes 50°C
Dehydrated kiwi fruit.jpg
Kiwi fruit (peeled and sliced 6-7mm thick). Original weight 820g (10 fruit), dry weight 155g. Not necessary 12 hours 50°C
150px
Olives (pitted, whole). Original weight 200g, dry weight xxg. Not necessary xx hours 50°C
Dehydrated onions.jpg
Onions (1cm dice). Original weight 920g, dry weight 100g. Not necessary 10 hours 60°C for 1st hour, then 50°C
Dehydrated onion rings.jpg
Onion rings (4mm slices). Keep slices whole 7 hours 60°C for 1st hour, then 50°C
Dehydrated frozen peppers.jpg
Peppers (sliced, frozen). Original weight 675g, dry weight 40g. Not necessary 8 hours 50°C
Dehydrated potatoes.jpg
Potatoes (1) (3-4mm slices). Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated) Blanch in boiling water 4 minutes, transfer to bowl of iced water 15 minutes then pat dry 7 hours 60°C for 1st hour, then 50°C
Dehydrated potatoes (baked).jpg
Potatoes (2) (Whole). Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated) Wash and bake whole, complete with skins at 200°C / 400°F / Gas 6 for about 30 minutes, depending on size. Peel if desired and cut into 4mm slices 7 hours 60°C for 1st hour, then 50°C
Dehydrated potatoes (sliced and baked).jpg
Potatoes (3) (3-4mm slices). Original weight xxxg, dry weight xxxg. (King Edwards illustrated) Wash, peel if desired and slice. Bake sliced, at 250°C / 500°F / Gas 10 for about 10 minutes, turn the slices over and bake for a further 10 minutes. If using a mini-oven, then 5 minutes each side 5 hours 60°C
Dehydrated raspberries.jpg
Raspberries (frozen). Original weight 600g, dry weight 95g. Not necessary 1 hour 60°C then 19 hours 50°C - on silicone mats until dry enough to place directly on trays
Dehydrated tomatoes.jpg
Tomatoes. Original weight 2.1kg, dry weight 86g Cut in half if small, or quarters or even eighths if larger 12-20 hours 60°C, depending on size. Store in airtight containers and cover with olive oil, sprinkled with a little salt.
Personal tools
Namespaces

Variants
Actions
recipes
useful information
interaction
Share
Toolbox