Calculadora de Tiempo de Deshidratación — Fórmula
## How to Estimate Dehydration Time
### Formula
**Time = Base Hours x (Thickness / 5 mm) x (135 / Temp) x Humidity Factor**
Thicker slices take proportionally longer. Higher temperatures speed drying. High humidity slows the process because the air can absorb less moisture.
### Recommended Temperatures
- **Herbs**: 95-110°F (preserve volatile oils)
- **Fruits**: 125-135°F
- **Vegetables**: 125-140°F
- **Jerky/Meat**: 155-165°F (must reach 160°F internal for food safety)
### Doneness Tests
Fruits should be pliable but not sticky. Vegetables should be brittle. Jerky should bend and crack but not snap.
### Formula
**Time = Base Hours x (Thickness / 5 mm) x (135 / Temp) x Humidity Factor**
Thicker slices take proportionally longer. Higher temperatures speed drying. High humidity slows the process because the air can absorb less moisture.
### Recommended Temperatures
- **Herbs**: 95-110°F (preserve volatile oils)
- **Fruits**: 125-135°F
- **Vegetables**: 125-140°F
- **Jerky/Meat**: 155-165°F (must reach 160°F internal for food safety)
### Doneness Tests
Fruits should be pliable but not sticky. Vegetables should be brittle. Jerky should bend and crack but not snap.
Ejemplo Resuelto
Apple slices 5 mm thick at 135°F with moderate humidity.
- Base time for fruit = 8 hours
- Thickness factor = 5/5 = 1
- Temperature factor = 135/135 = 1
- Humidity factor = 1
- Estimated = 8 x 1 x 1 x 1 = 8 hours
- Check at 6 hours, may take up to 10 hours.