One point to keep in mind is the end use of the dried products.
Food undergoes permanent cellular change at 165F. That's the point that differentiates drying from cooking.
In practice, this means any food you dry that's going to be rehydrated, should be done at temperatures lower than 165F. This is one reason why dehydrators work better than stoves---few of which, nowadays, operate that low. Most commercial dehydrators have thermostats, on the other hand, so you can work at lower temps.
So, for instance, if you want to dry thin potatoe slices to chip-like consistency, the higher temperature doesn't matter. But if you want to dry assorted veggies that will later get reconsituted as part of a soup, it does.
Or, take Ed's oven-dried tomatoes. Despite the fast start, what's actually happening is that the pilot is maintaining a low temperature that actually dries the tomato halves. They never reach the critical 165F point.
BTW, technically, food preserved by drying means the moisture content is 7% or less.
Generally speaking, when drying as a preservation method, slower is better. I rarely work higher than 115F, for instance.