GIFSQ Tools · Module 09 — Fruits, Vegetables, Beverages & Plant Foods · Tool 178 of 500
Dried fruit yield from fresh fruit. Enter the fresh weight and the moisture before and after drying to get the dried weight, the yield and the water removed.
Try sample values — fills the form with the worked example below.
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Dried fruit (kg)
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Drying yield (%)
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Water removed (kg)
Equation: Dry solids = fresh × (1 − fresh moisture % ÷ 100). Dried fruit = dry solids ÷ (1 − dried moisture % ÷ 100). Yield % = dried ÷ fresh × 100. Water removed = fresh − dried.
Method: Dry-solids mass balance for fruit drying; moisture by AOAC 925.10 (oven drying).
Assumptions: Dry solids are conserved — nothing but water leaves the fruit; moisture figures are on a wet basis.
Limitations: Does not cover drying time, energy use or quality change (colour, texture, vitamin loss) during drying.
Rounding: Masses and yield to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Dry-solids mass balance for fruit drying; moisture by AOAC 925.10 (oven drying).
Assumptions: Dry solids are conserved — nothing but water leaves the fruit; moisture figures are on a wet basis.
Limitations: Does not cover drying time, energy use or quality change (colour, texture, vitamin loss) during drying.
Rounding: Masses and yield to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 kg fruit at 85 % moisture dried to 15 % moisture. Solids = 15 kg; dried fruit = 15 ÷ 0.85 = 17.65 kg; yield 17.65 %; water removed = 82.35 kg.
Enter values above to see results.
Most fruit dries from about 80–90 % moisture to 15–25 %. Weigh the batch before and after drying to check the calculation. Tool 178 of 500 — GIFSQ
