Skip to main content

Dehydration of vegetables and fruits

Dehydration of fruit and vegetables is one among the oldest varieties of food preservation techniques well-known to man and consists primarily of establishments engaged in sun drying or by artificial means dehydrating fruits and vegetables. Though food preservation is that the primary reason for dehydration, dehydration of fruits and vegetables additionally lowers the price of packaging, storing, and transportation by reducing each the burden and volume of the ultimate product. Given the improvements within the quality of dehydrated foods, together with the multiplied specialize in instant and convenience foods; the potential of dehydrated fruits and vegetables is larger than ever.



Drying or dehydration is the elimination of the bulk of water contained within the fruit or vegetable and the primary stage within the production of dehydrated fruits and vegetables. Many drying ways are commercially available in the market and therefore the choice of the best methodology is set by quality needs, stuff characteristics, and economic factors. There are three types of drying processes:

  • Sun and solar drying – Sun drying are used mostly merely for fruit and solar drying are utilized for fruit and vegetables of foods use the power of the sun to eliminate the moisture from the product. Sun drying of fruit crops is finite to climates with hot sun and dry atmosphere, and to destined fruits, such as prunes, grapes, dates, figs, apricots, and pears. These crops are processed in substantial quantities without much technical aid by simply spreading the fruit on the ground, racks, trays, or roofs and revealing them to the sun until dry. 
  • Atmospheric dehydration – Atmospheric forced-air driers artificially dry fruits and vegetables by transferring heated air with managed relative humidity over the food to be dried, or by transferring the food to be dried through the heated air, and are the most commonly utilized method of fruit and vegetable dehydration. Numerous devices are used to control air circulation and recirculation. Stationary or batch processes contains kiln, tower (or stack), and cabinet driers. Continuous processes are utilized commonly for vegetable dehydration and include tunnel, continuous belt, belt-trough, fluidized-bed, explosion puffing, foam-mat, spray, drum, and microwave-heated driers. Tunnel driers are the most flexible, well organized, and widely used dehydration system accessible commercially.
  • Sub atmospheric dehydration – Sub atmospheric or most commonly known as vacuum dehydration takes place at low air pressures and includes vacuum shelf, vacuum drum, vacuum belt, and freeze driers. The main motive of vacuum drying is to sanction the elimination of moisture at less than the boiling point below ambient conditions. Because of the overpriced installation and operating costs of vacuum driers, this process is utilized for drying raw material that may deteriorate as a result of oxidation or may be amend chemically as a result of vulnerability to air at elevated temperatures.

Package dried foods in glass jars, food-grade plastic storage containers, or plastic food-storage bags. Do confirm that the package has an airtight seal. It is a better and safe idea to package dried foods in small amounts, because after the seal is broked, the food can soak up moisture from the air and quality deteriorates.

We at KERONE have a team of experts to help you with your need for Dehydrating machines for fruits and vegetables from our wide experience. For any query write us at info@kerone.com or visit www.kerone.com.


Comments

Post a Comment

Popular posts from this blog

Artificial Intelligence (A.I) in Food Industry

  When discussing about the food industry, technology isn’t generally the first thought that comes to mind. But these days, technology in the food industry is a required part of   food production   and delivery processes. We find food through applications, and manufacturers produce it with the help of robotics and data processing. Tech could remarkably enhance packaging, increasing shelf life and food safety. The eminence of food is also improving while manufacturing costs are less. Knowing what better to produce in huge amount of numbers is the key to increase revenue. Customer and market insistence are changing very fast, so it is even more important to be one-step ahead of the competition. Explaining the most habitual tastes and preferences is the most praised thing for a food business owner as well as for a food manufacturer. For example, the newest trends in food tech are attached to a stream of healthy lifestyle followers. In order to recognize them,  Machine Learning  utilizes t
Post a Comment
Read more

Different Types of Sterilization Process

  Sterilization can be accomplished by an amalgamation of heat, chemicals, irradiation, high pressure and filtration such as steam under pressure, dry heat, ultraviolet radiation, gas vapour sterilants, chlorine dioxide gas etc. Successful sterilization strategies are necessary for working in a lab and negligence of this could lead to severe consequences, it could unexpectedly cost a life. So what are the more frequently utilized methods of sterilization in the laboratory, and how do they work? The Sterilization is conveyed out by the methods according to requirement. The methods are: 1. Moist Heat Sterilization 2. Dry Heat Sterilization 3. Gas Sterilization and Others. Moist Heat Sterilization:  Moderate pressure is utilized in steam sterilization. Steam is utilized under pressure as a means of accomplishing an elevated temperature. It is dominant to confirm the accurate quality of steam is utilized in order to keep away the problems which follow, superheating of the steam, failure of
Post a Comment
Read more

Microwave Continuous Vulcanization (CV) Rubber Curing Oven

Vulcanization is process of converting natural rubber or rubber polymers into more durable and mechanically strengthens rubber by the process of mixing sulfur and processing. This process results in changing the cross-linking bonds within the natural rubber and making bonds more strong and non-sticky.  Vulcanization curing is achieved by heating the natural rubber or rubber polymer at very high temperature along with sulfur or any other agent, such high level of temperature rise results into changing of bond within the rubber and resulting in non-sticky, maker it lesser deformable when heated, and removes the brittleness this helps rubber to achieve the desired level of elasticity. Continuous Vulcanization curingprocess is most common process used for variety of application. In the process Continuous Vulcanization curing rubber and accelerator is put under high temperature and pressure, this mixture is passed through the continuous heating line during the process, some of C-H bo
3 comments
Read more