Fruit Drying

Drying is a process wherein moisture is removed from a food product using hot air to enhance its storability, transportability, flavour and texture.

The drying process involves combined heat and mass transfer between the product and a re-circulating air stream. The mango industry in Africa achieves value adding benefits by drying fruit with hot air to supply export markets.

Dehydration provides a means of adding value to fruit with skin blemishes and to make it available out of season.

Custom Fruit Processing Plants

Custom engineered drying plants enable fruit processors to achieve excellent quality together with good economy. The key to this success was the selection of appropriate technology for South African conditions. 

An important consideration in the operation of drier systems, is to determine the fraction of the air stream to be exhausted.

Reducing this amount will generally reduce energy costs, but it will also increase the humidity within the drier. Increasing the humidity within the drier will generally reduce the evaporation rate but is very important to prevent the formation of “case hardening” or sealing at the surface, which retards or completely blocks further moisture diffusion, which causes “drying defects”.

Drying Equipment

Drying equipment is based on the Tray-and-Trolley principle, which is extremely versatile and exposes a very large area of product to controlled drying conditions within an economically sized enclosure.


Energy sources for heating

Liquid Petroleum Gas, hot water generated from burning nut shells or steam from coal fired boiler can be used as energy sources.

Example of LPG Burner Engine

 

LPG Fired Direct

 

Steam Powered