This is the question I am asked most frequently and it is the hardest one to answer because many factors affect drying time:
- The water content in the food
- The sugar content in the food
- The size of the piece of food
- The amount of air circulation when the food is dried
- The level of humidity in the air entering the dehydrator
- The air temperature inside the dehydrator.
- Last and most important, the type of dehydrator you are using will affect the time needed to dry food.

The lower the air temperature inside the dehydrator, the longer the drying time. Raising the temperature in the unit will increase the amount of water removed from the food and decrease the length of time it will take to dry. The temperature should be high enough to draw the moisture from the food but not high enough to cook it. Temperatures that are too low may cause food to spoil; temperatures that are too high may cause the surface area of the food to harden and prevent moisture from escaping.

The three food categories -meats and fish, fruits and vegetables, and herbs- require different drying temperatures:

Meats and Fish: 145°F and above

Fruits and Vegetables: 130°F to 140°F

Herbs and flowers: 100°F to 110°F