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.

    Ejemplo Resuelto

    Apple slices 5 mm thick at 135°F with moderate humidity.

    1. Base time for fruit = 8 hours
    2. Thickness factor = 5/5 = 1
    3. Temperature factor = 135/135 = 1
    4. Humidity factor = 1
    5. Estimated = 8 x 1 x 1 x 1 = 8 hours
    6. Check at 6 hours, may take up to 10 hours.