# Commission Regulation (EEC) No 1764/86 of 27 May 1986 laying down minimum quality requirements for products processed from tomatoes under the production aid scheme, Division 3.7: Place the partially dried samples in a vacuum drying oven, with the dishes resting directly on the shelf.

Extent: E+W+S+N.I.

Allow dry air to enter the oven, passing through the H2SO4 purifier at a rate of two to four bubbles per second.
Dry the samples for four hours at 70 °C and at a pressure not exceeding 50 mm Hg.
The oven temperature may be as low as 65 °C when drying begins, but must rise to between 69 and 71 °C within the first hour.

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Source: https://www.legislation.gov.uk/eur/1986/1764/annex/division/1/division/3/division/3.7 (the official version)
Page: https://openlegislation.uk/eu-regulation-1986-1764/annex/division-1/division-3/division-3.7
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.