Editing Tempeh (section)

=== Dehydration ===

==== Air tray drying ====
Tempeh can be dried via the air tray drying method. Cubes of tempeh placed on steel, mesh bottom trays are dried by the circulating hot air dryer. After the product is finished, they can be cut into {{convert|1|in|cm|order=flip|adj=on|abbr=off}} squares at {{convert|200|F|C|order=flip|sigfig=1}} for 90 to 120 minutes in order to reduce moisture content to 2–4%. When placed in moisture proof [[Pliofilm]] bags, the tempeh has a shelf life of several months at room temperature. Although this is a convenient method that produces a shelf stable product without requirement of refrigeration, the process of hot air drying can cause a significant loss of nutritional content such as the soluble solids and [[nitrogen]] protein content.<ref name=":03" />

==== Sun drying ====
This preservation method is most economical out of all methods. The tempeh can be blanched prior to dehydration to preserve flavor and prolong shelf life. Tempeh is exposed to internal [[solar dryer]] temperature of {{convert|180-200|F|C|order=flip|sigfig=1}} in this method. A disadvantage of this method is that sunlight can destroy some of the [[vitamin B12]] of tempeh.<ref name=":03" />

==== Freeze-drying ====
This method is the most expensive out of all dehydration methods but provides the advantage of long stable shelf life at room temperature and an excellent retention of soluble nutrients (nitrogen protein and other solids). The product undergoes quick freeze at {{convert|50|F|C|order=flip}} and is then dried at a moderate temperature inside a strong [[vacuum]]. Due to the expensive nature of the equipment, the final product price is higher than tempeh preserved through other methods.<ref name=":03" />

==== Spray-drying ====
As this method is traditionally used for small particles, it is used to produce tempeh powder for products such as [[soup]]s, [[bread]]s, [[tortilla]]s, etc. However, this method can be expensive due to the bulky nature of the equipment.<ref name=":03" />

==== Deep-frying ====
This method produces ready to eat tempeh products. A culinary oil with a high [[smoke point]], such as [[rapeseed]], [[Soybean|soy]], [[safflower]], [[peanut]], or [[coconut]] oil, is heated to {{convert|350|F|C|order=flip|sigfig=2}} in the deep fryer. The tempeh is deep-fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place. The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying.<ref name=":03" />