Editing Tempeh (section)

==== 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" />