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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