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 |