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You can certain lyophilize fruit. It's done commercially and there's no insurmountable barrier to doing it at home. Since water basically 'boils til it freezes' in a vacuum, then slowly sublimes, you're not likely to get much improvement on a dehydrator's 12-24 hour cycle. For some fruits however, product can be much better when freeze dried. Here's some ...


1

Doug has the right idea, but ovens trap the moisture, increasing the humidity around the food, decreasing the efficiency of the oven as a drying machine. For detailed information regarding the physics of drying foodstuffs, I found the following helpful: http://www.nzifst.org.nz/unitoperations/drying1.htm From these ideas, I would suggest placing the ...


0

I'd just use an oven on its lowest setting. At work we dry food out in the plate warming cupboard but if you are doing this at home I don't suppose you'll have one...



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