Farmers put in a lot of work harvesting fruits and vegetables, but managing their crops makes it considerably harder for them to get food from the farm to consumers' plates. Maintaining a healthy nutrition level is crucial; the method to do this is to keep fruits and vegetables fresh at low temperatures, which is not a simple task, especially given the extensive supply chain. Every time this causes the contamination of these fruits and vegetables, it becomes difficult to maintain the low temperature, especially in developing nations. such instances Drying is the most traditional and efficient way to reduce water content in food to prevent microbial food deterioration.
The phrases drying, dehydrating, and dewatering are all used synonymously. However, the amount of water eliminated allows for differentiation between them. Food stuff dries when water vapor from its surface is expelled into the surrounding air, leaving behind a largely dried form of the substance. Water is drained or squeezed out of the material during the dewatering process. On the other hand, during dehydration, water evaporates from the surface of the raw material first (external diffusion), then from its inside surface (internal diffusion). The shelf containing dried food products was bigger than the one without. The focus on dehydrating agricultural products has led to the development of advanced drying, dewatering, and dehydrating equipment that produces dried fruits and vegetables of the highest quality.
Food safety has always been a top industry priority, but as the world's population is growing and the amount of arable land is decreasing, it is now more important than ever. Drying is an essential part in keeping food products usable for longer periods of time, making it a crucial sector of the economy. In order to serve the agricultural and fruit and vegetable industries, we, businesses like Shlantai, always work to develop the greatest technologies.
The process of sublimating ice from frozen material at low pressure is called freeze-drying, also known as lyophilization or cryodesiccation. Contrary to other dehydration techniques, this does not employ heat to cause water to evaporate.
In the vacuum drying procedure, the item to be dried is put inside a container that is sealed off to vent air and lower the pressure while employing vacuum pumps to raise the water vapor partial pressure difference. In the beginning, freeze-drying was used to dry a variety of foods while vacuum technology was being developed.Due to the lack of internal air in vacuum dryers, the only absolute pressure that can be created is water pressure.
Microwave-based industrial dryers are a popular choice for this type of drying application because they use high-frequency electromagnetic waves to penetrate through the material and mobilize the molecules from within, enabling much faster drying. Microwave is not a type of heat; rather, it is a source of energy that, through interaction with the substance, manifests as heat. Dipole rotation is the technique of energy conversion used, which causes the material to heat up internally. Water molecules, for example, have asymmetric dipolar rotation, which means that when they are relaxed (in the zero state), they are randomly orientated within the material.