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?
search for microwave drying and freeze drying applications
I need the dryer on a large scale usage .
Can you suggest any book or journal for reference
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!
Can be lyophilizer, oven and cabinet dryer.
Cabinet dryer, for small scale and traditional industry, although it has weaknesses but still the cheapest way
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.
There are many driers , cabinet drier, freeze drier(best one)
Continuing the discussion from Drying Techniques:
Hi can anybody help me drying of melon and watermelon in cabinet dryer
Jst check the controller and set it to higer temperature bcos of the water, so the d color will not change
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
