Sizing starts from starting moisture, and most people do not know theirs. This table exists so you can begin with a defensible figure and then measure — because measuring beats a table, always.
Two batches of the same product from different growers in different seasons will differ. Use the table to plan, and measure before you commit.
Read across: the category gives a typical starting moisture range, and the water load column shows what a 1,000 lb batch of that material would give up when dried to 2% finished moisture. Scale linearly for other batch sizes.
The arithmetic is the same everywhere on this site: solids = batch × (1 − start); finished = solids ÷ (1 − final); water = batch − finished.
Ranges are indicative and drawn from general food science literature; your material is the authority.
| Category | Typical starting moisture | Water removed per 1,000 lb | Notes |
|---|---|---|---|
| High-moisture fruit (berries, melon) | 85–92% | 847–918 lb | Heaviest condenser duty in food work |
| Tree & stone fruit (apple, peach) | 80–86% | 796–857 lb | Sugar content affects collapse temperature |
| Vegetables | 85–92% | 847–918 lb | Structure varies widely; loading depth matters |
| Prepared meals & sauces | 70–85% | 694–847 lb | Fat content loads the condenser differently |
| Raw meat & pet treats | 65–75% | 643–745 lb | High fat; radiant architecture often indicated |
| Dairy & yoghurt | 80–88% | 796–878 lb | Sugar and protein both affect the cycle |
| Candy & confection | 5–20% | 31–184 lb | Expansion, not water removal, is the point |
| Botanical extracts & liquids | 85–95% | 847–939 lb | Collapse temperature usually binding |
| Cultures & probiotic slurries | 80–95% | 796–939 lb | Viability, not speed, sets the cycle |
Ranges are indicative. Sublidyne-measured figures for specific products, and additional categories from operating data. [SPEC — Nick to confirm]
Which is why this is a starting point and a moisture meter is the finish.
Variety and season. Two strawberry crops differ by several points of moisture, which is tens of pounds of water on a 1,000 lb batch.
Preparation. Slicing, dicing, blanching, pureeing and pretreatment all change both moisture and how the water gets out.
Target finished moisture. Dropping from 2% to 1% removes only a little more water but can add disproportionate time in secondary drying — the last water is the slowest.
High-moisture fruit such as berries and melon typically runs 85–92%; tree and stone fruit around 80–86%. A 1,000 lb batch at 88% dried to 2% removes roughly 878 lb of water. Ranges are indicative — measure your own material.
Dry solids = batch weight × (1 − starting moisture). Finished weight = solids ÷ (1 − final moisture). Water removed = batch weight − finished weight.