Fluidized bed drying is a method in which small pieces of product are suspended and dried individually in an upward stream of heated air, producing uniform moisture reduction with good retention of shape, colour and texture.
In trade practice
The technique is used commercially for diced fruit and vegetables, berries, herbs and granular products where even drying and particle integrity are important. QA teams check for uniformity of moisture across the batch, as uneven fluidisation can leave wetter pockets that risk mould during storage. Suppliers should validate air temperature, velocity and residence time for each product type. Buyers sourcing fluidized-bed-dried herbs or berries should request process validation records alongside certificates of analysis.
In a specification
Where fluidized bed drying is specified, the contract or technical sheet should state the drying method alongside target moisture content, water activity and any colour or texture requirements that distinguish the format from belt- or tray-dried alternatives.