This is slowly gathering pace. I’m using The Complete Idiot’s Guide to Dehydrating Foods (Kindle version) for, er, guidance, as it gives temperatures and times for a wide range of foods. Being an American book, it’s in Imperial units (and bloody cups** see footnote – when are Americans going to realise scales are more accurate?) and degrees F, so when converting to degrees C I round up to the next 5 (so if the C temp is 51 it gets rounded to 55. If it’s 55 it goes to 60, and so on. Two things accrue from this – faster drying times and more even drying, with no detriment to the product.