Which is the best drying technique suitable for the pulses and dry fruits on a industrial basis for reducing the moisture content without changing the organoleptic properties and nutritional content?
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search for microwave drying and freeze drying applications
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I need the dryer on a large scale usage .
Can you suggest any book or journal for reference
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There are multiple companies that provide Tech, it depends on scale and speed. A good place to start would be with Scott Pek (http://www.scottpec.com/dryingfermentation-rooms.html) for a room/traditional style high volume system. Another option is an inline or cabinet system from CDS (https://www.dryer.com/dryer-models#KlamathK2 is an example of one of their cabinet systems. There are a lot of different options, what is the volume, what speed and how variable of types of product, etc. Good Luck!
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Can be lyophilizer, oven and cabinet dryer.
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Cabinet dryer, for small scale and traditional industry, although it has weaknesses but still the cheapest way
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First you need to determine which product type you are going to dry accordingly.
drying types are available in many different variations. if you are going to design the dryer, you will need very different equations. not knowing the product features.
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There are many driers , cabinet drier, freeze drier(best one)
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Continuing the discussion from Drying Techniques:
Hi can anybody help me drying of melon and watermelon in cabinet dryer
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Jst check the controller and set it to higer temperature bcos of the water, so the d color will not change
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You can see the picture. All freeze dry.
Freeze drying is the best technology for drying, especially if you wanna keep the color, shape, taste and nutritional facts. Combining freeze drying with PEF technology, results are incredible. But of course investment cost and operating costs are also high.
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For fruits, osmosis dehydration can be do with sugar concentration.
Good day!
You may want to see the following processes:
Freeze drying
Microwave drying
Superheated steam drying
References:
Food Drying: Food dehydration and Safe Storage by Rashelle Johnson
Advances in food dehydration by Cristina Ratti
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There is no best drying techniques because drying methods varies depends upon the food product. For pulses and dry fruits, hot air oven dryer will be suitable in terms of commercial and economical way.
The choice of drying equipment for foods is not uniform. The dehydration of the water in the food is different in each product. Therefore, mathematically modeling the food in the selection and design of the drying equipment and determining the difference between the wet and dry thermometer temperatures suitable for this model, as well as determining the properties of the air in the dryer. Some dryers allow the flow of air to flow in a laminar manner, while others provide turbulent flow. Therefore, if a tray dryer is used in the food drying stage, the model that will allow the product to dry effectively and with minimal damage by comparing the k-epsilon and spara almaras models. is one of the most important processes for food.
Hi, may I ask if there is any interest in fiber optic temperature sensor for your food drying research?
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Hi @herchsensor
Please create a new topic about this. It would be very helpful for everyone.
Try the cabinet dryer with heat pump technology
According to your texture requirements, cost, and scale, you should try to search heat pump drying and freeze-drying techniques
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