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Tempeh
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==== 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" />
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