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Table 5 Processing temperature and time for different food products [59,60,61,62,63]

From: A review on mechanisms and commercial aspects of food preservation and processing

Foods to be dried Processing temperature and time
Fruits
 Cherries 70 °C for 2–3 h; 55 °C until dry
 Coconuts 45 °C until dry
 Pineapples 70 °C for 1–2 h; 55 °C until dry
 Persimmons 60 °C for 1–2 h; 55 °C until dry
 Pears (Asian) 60 °C
Vegetables
 Asparagus 60 °C for 2–3 h; 55 °C until dry
 Beans, green 60 °C for 2 h; 55 °C until dry
 Mushrooms 25–30 °C for 2–3 h; increase to 50 °C until dry
 Onions 70 °C for 1–2 h; 55 °C until dry
 Parsley 30 °C to 50 °C; may be room dried
Fish
 Carp 4 °C under high pressure for 15–20 min
 Prawn 70 °C for 30 min
Meat
 All 80 °C for 2 h
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