🌾 Food Drying Reference
Temperature, time and yield for every food type, computed by the same temperature, drying time and yield tools this site runs. Times are for 0.25 in thickness at the midpoint of each range; yields are from 5 lb fresh.
| Food | Tested setting | °C | Time (0.25 in) | 5 lb yields | Retained |
|---|---|---|---|---|---|
| Sliced fruit Dry at 140 degrees F (60°C) in an oven or dehydrator. | 140°F | 60 | 5.6–9.4 h | 0.6–1 lb | 12–20% |
| Sliced vegetables The optimum temperature for drying food is 140°F. If higher temperatures are used, the food will cook instead of drying, causing a greater likelihood of food molding. | 140°F | 60 | 5–8.3 h | 0.25–0.5 lb | 5–10% |
| Leafy herbs Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. | 95–115°F | 35–46.1 | — | 0.5–1 lb | 10–20% |
| Sliced mushrooms (store-bought) The optimum temperature for drying food is 140°F. If higher temperatures are used, the food will cook instead of drying, causing a greater likelihood of food molding. | 140°F | 60 | 3.3–6.6 h | 0.4–0.6 lb | 8–12% |
Reading the table
The settings tell you what can share a run. Sliced fruit and vegetables both dry at the tested 140°F, so one load works. Herbs at 95–115°F do not: their low range exists to keep volatile oils from cooking off, so they get their own run.
Yield decides the shopping, not the drying. Five pounds of vegetables gives 0.25–0.5 lb; five pounds of sliced fruit gives 0.6–1 lb. Working backwards from a target is the only sensible way to shop, and the mushroom and vegetable rows are where the surprise usually is.
Times assume even 0.25in pieces with airflow around them. Thickness dominates — doubling it roughly doubles the time — and humidity, tray crowding and machine airflow all move the real figure, which is why the finish is judged by the food rather than the clock. Drying times are estimates for planning. A batch is done when it passes the doneness test for that food, not when the clock says so. None of this table is a food-safety certification.
❓ Frequently Asked Questions
Why is there no jerky row?
Because a dehydrator setting and a drying time are not what make jerky safe. USDA FSIS recommends heating meat to 160°F and poultry to 165°F before the dehydrating process. This table covers produce only; for jerky, follow a tested recipe exactly and read the jerky food-safety guide.
Which foods can share a dehydrator run?
Those whose tested temperatures overlap. Sliced fruit (140°F) and vegetables (140°F) share one setting, so one load works. Leafy herbs (95–115°F) need their own, cooler run to keep their volatile oils.
Why do vegetables yield so little?
Because they start with so much water. Five pounds of sliced vegetables gives 0.25–0.5 lb (5–10% retained), five pounds of sliced fruit 0.6–1 lb, and five pounds of mushrooms 0.4–0.6 lb. Planning by fresh weight without that in mind is how people end up with a few ounces from a crate.
Where do these figures come from?
The temperatures are the tested figures from the National Center for Home Food Preservation and university extension guides. Times and yields are computed, not typed in: each row calls the same functions the site's calculators use, and a test asserts the table still equals a fresh call. Times assume a quarter-inch thickness and are estimates; a batch is done when it passes the doneness test for that food.