So it happened.
Round 1 was just some Beef / veg pasta sauce I had in the freezer.
About 1L of sauce was spread onto the dehydrator sheet, and dehydrated on high for about 18 hrs.
After the time was up, the sauce had turned dry to the touch, but not completely brittle. Somewhere between the consistency of a soft muesli bar and toffee ;)
After all was said and done, this is what i was left with:
http://www.aulro.com/afvb/attachment...1&d=1457078955
I added approx 800ml of water to the camp stove, and brought it to the boil, then added the entire pack (1 pack was about 1L before dehydrating).
http://www.aulro.com/afvb/attachment...1&d=1457078955
Seemed that I added too much water to the mix, butin the end, I added some risoni pasta to the mix and it absorbed the extra water no worries.
No noticable loss of flavour.
Use in the field may involve adding a can of tomatoes or something else to bulk it out a bit more. Likewise I'd think that any recipe specifically for dehydrating would probably have a bit higher salt and meat content than the recipe I dehydrated down.