Fruits Drying Machine Techniques & Process
Fruit Drying using Fruit Drying Machine/ Fruit Dehydrator
Learn Fruit Drying Machine Techniques with Airtek Heat Pump Food Dryer/ Dehydrator. Getting the right amount of heat and time.
Harvesting fruits are arduous efforts put by farmers, but keeping it even equally difficult for them to reach from farm to plates. A nutrition level must be maintained; the best method to do so is to keep fruits fresh at low temperatures, which is difficult, especially in a long supply chain. This is especially difficult in developing countries, because maintaining a low temperature is difficult every time, resulting in contamination of these fruits. Drying is the oldest and most effective method of lowering water content to slow down food degradation by microorganisms in such instances.
The phrases “drying,” “dehydrating,” and “dewatering” are interchangeable. However, they can be identified by the level of water evacuated. When water vapor is evacuated from a food substance’s surface into the surrounding space, it results in a somewhat dried form of the foodstuff. Water is drained or squeezed out of the material during the dewatering process. Dehydration, on the other hand, occurs when water evaporates first from the surface (external diffusion), then from the raw material’s an inside surface (internal diffusion) (internal diffusion). The shelf of dried food items was large than the non-dried ones. The shift in agricultural product drying focus has resulted in the development of advanced drying/dewatering/dehydrating devices that produce high-quality dried fruits.
Although there have been significant advances in the process of food drying over the years, there have also been several innovations. Below are the most commonly used techniques and processes in drying fruit.
Read More about the related fruit drying below.