Drying Time
6–12 hrs
Temperature
135°F
Dried Yield
2.6 oz
16 oz = 1 lb
US average: $0.12/kWh
| Food | Temp | Time | Yield |
|---|---|---|---|
| Apple | 135°F | 6–12 hrs | 16% |
| Banana | 135°F | 8–16 hrs | 24% |
| Mango | 135°F | 8–14 hrs | 15% |
| Strawberry | 135°F | 6–12 hrs | 10% |
| Blueberry | 135°F | 10–20 hrs | 15% |
| Peach | 135°F | 8–16 hrs | 12% |
| Pineapple | 135°F | 12–24 hrs | 10% |
| Grape | 135°F | 24–48 hrs | 20% |
Inputs
Result
Two pounds of fresh apples sliced thin at 1/8 inch will produce about 5.1 oz of apple chips. Thin slices dry faster (6–10 hours) and produce a crispier texture.
Inputs
Result
Three pounds of marinated beef at medium thickness yields about 16.8 oz of jerky. A 750W dehydrator at 155°F takes 14–20 hours and costs roughly $1.26–$1.80 in electricity.
Inputs
Result
Half a pound of fresh basil leaves dries in just 2–4 hours at the lowest setting, yielding about 0.8 oz. Herbs are the fastest and cheapest food to dehydrate.
Beef jerky takes 10–24 hours at 145–160°F depending on slice thickness and dehydrator wattage. Thin slices (1/8 inch) finish closer to 10 hours, while thicker cuts (1/4 inch) need up to 24 hours. USDA recommends 160°F for food safety.
| Thickness | Temperature | Time Range | Texture |
|---|---|---|---|
| 1/8 inch | 160°F | 10–14 hrs | Crispy, snappy |
| 3/16 inch | 155°F | 14–18 hrs | Chewy, flexible |
| 1/4 inch | 145°F | 18–24 hrs | Thick, tender |
One pound of fresh fruit yields 1.6 to 3.8 ounces dried depending on the type. Apples yield about 16% (2.6 oz), bananas yield 24% (3.8 oz), strawberries yield 10% (1.6 oz), and mangoes yield 15% (2.4 oz). Water content determines the final weight.
| Fruit | Yield % | Dried from 1 lb | Drying Time |
|---|---|---|---|
| Apple | 16% | 2.6 oz | 6–12 hrs |
| Banana | 24% | 3.8 oz | 8–16 hrs |
| Mango | 15% | 2.4 oz | 8–14 hrs |
| Strawberry | 10% | 1.6 oz | 6–12 hrs |
Temperature depends on food type: herbs 95–115°F, fruits 135°F, vegetables 125°F, and meats 145–160°F. Herbs need the lowest temperature to preserve essential oils. Meats need the highest for food safety per USDA guidelines.
| Food Type | Temperature | Time Range | Shelf Life |
|---|---|---|---|
| Herbs | 95–115°F | 2–4 hrs | 1–3 years |
| Vegetables | 125°F | 3–18 hrs | 6–12 months |
| Fruits | 135°F | 6–48 hrs | 6–12 months |
| Meats/Jerky | 145–160°F | 10–24 hrs | 1–2 months |
Running a 500W dehydrator for 12 hours costs about $0.72 at the national average of $0.12/kWh. A full beef jerky batch (24 hours) runs about $1.44. Annual cost for weekly use is roughly $37–$75 depending on wattage and run time.
| Dehydrator Size | Wattage | Cost per 12 hrs | Cost per 24 hrs |
|---|---|---|---|
| Small | 300W | $0.43 | $0.86 |
| Medium | 500W | $0.72 | $1.44 |
| Large | 750W | $1.08 | $2.16 |
| Commercial | 1000W | $1.44 | $2.88 |
Properly dehydrated food should feel leathery or crisp with no visible moisture when broken open. Fruits should be pliable but not sticky. Vegetables should snap or crumble. Jerky should crack but not break when bent 90 degrees.
Store dehydrated food in airtight containers in a cool, dark place. Vacuum-sealed bags with oxygen absorbers give the longest shelf life. Properly dried fruits and vegetables last 6–12 months, herbs 1–3 years, and jerky 1–2 months at room temperature.
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Last Updated: Mar 9, 2026
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