How much weight can fruit lose during dehydration?

During the process of dehydration, fruit typically experiences a significant reduction in weight, generally ranging from 75 to 90 percent.1

This weight loss occurs as moisture is driven off to create a stable food product with a moisture content low enough to inhibit the growth of microorganisms. By removing this water, processors can dramatically reduce handling and transportation costs, as well as the need for refrigeration. While this process concentrates the nutrients in the remaining food mass, it is important to note that careful treatment—such as blanching or chemical inactivation—is usually required to manage enzymes and control browning during the drying process.12