Drying Techniques

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


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?

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