| INFORMAÇÕES GERAIS PARA DESIDRATAÇÃO DE ALIMENTOS | ||||
| Produto | Tipo de corte | Espessura | Tempo de Secagem c/ Temperatura de 58°C (hora) | Observação |
| Abacaxi | Pedaços | 5 a 10 mm | 12 a 14 | Textura final: passa |
| Banana | Rodelinha | 5 a 8 mm | 12 a 14 | Textura final: passa |
| Caqui | Fatias | 3 mm | 8 a 10 | Textura final: passa |
| Maçã | Fatias | 2 a 3 mm | 6 a 8 | Textura final: passa |
| Manga | Fatias | 5 a 8 mm | 12 a 14 | Textura final: passa |
| Alho | Fatias finas ou triturado grosseiramente | 1 a 2 mm | 6 a 8 | Textura final: dura, quebradiça |
| Cebola | Cubeteada, anéis ou triturada grosseiramente | 2 a 3 mm | 8 a 10 | Textura final: dura, quebradiça |
| Cenoura | Ralada ou rodelinhas finas | 1 mm | 8 a 10 | Textura final: “dura, quebradiça” |
| Salsinha | Picado ou ramos |
| 4 a 6 | Textura final: quebradiça |
| Cogumelos | Fatiado |
| 8 a 10 | Textura final: quebradiça |
| Pimenta | Picado ou triturada grosseiramente |
| 6 a 8 | Textura final: quebradiça |
| Tomate | Fatiado (rodelas) | 5 mm | 8 a 10 | Macio, tipo passa”(ponto para preparo de conserva). |
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