Archive
Drying & Dehydration
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What moisture content should dried fruit have?
Target moisture content varies widely by commodity, by format and by intended use, so a single figure across dried fruit would be…
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Does freeze-drying preserve nutrients better than hot air drying?
Generally yes, and the reason is thermal load rather than anything specific to sublimation. Heat-sensitive and oxygen-sensitive nutrients degrade as a function…
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Tunnel Drying
Tunnel drying moves product on trays or belts through a series of heated-air zones in an insulated tunnel, with controlled temperature, humidity…
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Belt Drying
Belt drying is a continuous convective process in which product moves on a perforated belt through zones of heated air. Temperature and…
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Sun-Dried Product
Sun-dried product is dried outdoors using direct solar heat and natural air movement, a traditional method for apricots, grapes, plums and tomatoes…
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Case Hardening
Case hardening is a drying defect in which the outer layer of the product dries too fast and hardens, trapping moisture inside.…
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Dehydrated Product
Dehydrated product is food from which most of the water has been removed by drying, typically to a moisture content that prevents…
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Dehumidification
Dehumidification is the removal of moisture from air, used both as a drying technique and as a storage safeguard. In drying rooms…
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Drum Drying
Drum drying spreads liquid or pureed product as a thin film onto a heated rotating drum, from which the dried layer is…
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Dried Fruit
Dried fruit is fruit from which most of the water has been removed by natural or artificial drying, concentrating sugars, fibre and…