Fruit & Vegetable Dryer Household Dehydration and Fruit Drying Machine

Drying belt 630 floats above a heated medium flowing in a trough 640, according to one embodiment. According to another embodiment, one trough per chamber is used where the temperature of the water in each trough is  independently controlled. Spray-drying techniques apply heat to raw material ranging from 150°C to 300°C. Both methods can cause significant nutritional loss to the raw material being dried. Compare Hydro Dri™ dried product quality to freeze-drying and spray-drying.
Unlike certain other drying technologies, RW™ drying does not require high operational pressures. Also, there is limited scope to oxidation and free radical formation and RW™ dried products offer improved shelf life. Refractance window drying is a cutting-edge modern-day food production technology. It is followed by the leading food suppliers in India.

Conditioned air supply manifold 650 and exhaust manifold 660 attach to the open ends of drying chambers 610 and 620. 6 shows conditioned air supply manifold 650 attaching to the unused side of drying chamber 610 and exhaust manifold 660 attaching to the unused side of dryer 620. These additional drying chambers may be added or removed in order to provide for an adjustable multi-chamber refractance window dryer, according to one embodiment.
During the RW drying process, moist raw material (Aphanizomenon flos-aquae) is applied on the surface of the drying system’s conveyor belt. The belt is a food grade Mylar floating on the surface of a heated cistern Refractance Window Dehydrator Machine containing circulating hot water. The heat from the cistern’s water is conducted by way of a “refractance window” through the Mylar belt to the water present in the raw material laying on the belt’s surface.

While conduction, convection and radiation occur at the hot water-film interface, conduction and radiation occur through the film and convection occurs at the air-film interface. We have a team of expert designers who manufactures fully functional dryer set to assist you better in food processing. You can prepare food faster as the machine will take less time and effort to dry the food. You will also be surprised by the fact that it will reduce your overall cost of food processing, as the equipment uses less power and human intervention. The system of claim 1, wherein the drying belt floats above a heated medium configured to heat the product, and wherein the heated medium is maintained at a pre-determined temperature. Caparino, O.A.; Tang, J.; Nindo, C.I.; Sablani, S.S.; Powers, J.R.; Fellman, J.K. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder.
Besides, retention of total phenolic (10.3 mg GAE/g dm) and flavonoid contents (3.4 mg QE/g dm), as well as antioxidant capacity (58.8 mM TE/g dm), were also better in samples dried at 90 °C. The study suggested that drying at a higher temperature during RW not only reduces drying time but also improves retention of quality attributes. Blueberries, being small fruits that contain heat sensitive compounds and distinct pigments that are likely to be lost or discolored during drying, will be used in the project. It is expected that the outcome of phase I study will guide dryer design improvements in the next phase that will positively influence the retention of quality in other types of dried food products, including protein, starch, and vegetable. The phase II design improvements targeting the commercialization of RW drying will be facilitated by prototyping and testing auxiliary and alternative product application, product conditioning, and product removal equipment. The Gemtech novel Refractance Window drying system consists of film for transmitting the radiant energy to the product for  drying the product and to convey from one side to another side.

The hot water beneath the film is re-circulated to improve the thermal efficiency. The belt moves at a desired speed while the drying process takes place. According to one embodiment, an apparatus includes a drying belt configured to receive a product to be dried on a first surface of the drying belt, and a heat medium in contact with a second surface of the drying belt. The heat medium is configured to heat the product and is maintained at a pre-determined temperature.
It is instead based on the transfer of thermal energy from warm water to food. This continues until a precise point of dehydration is reached, at which point the drying process automatically stops. However, the traditional drying system utilizes a large volume of ambient air to remove water vapor released during the product drying process.
5 illustrates an exemplary side view of a hexagonal conditioned air supply manifold 500, according to one embodiment. Conditioned air supply manifold 500 has a hexagonal body 510 that according to one embodiment has a six inch width. The hexagonal body 510 has six sides with adjacent side angles ranging from 120° to 132°, according to some embodiments. Conditioned air supply manifold 500 also includes a supply opening 520 that extends from the hexagonal body 510 where two sides approach each other. Supply opening 520 has a top portion 530 and a bottom portion 535 that are parallel to each other. According to one embodiment, top portion 530 and a bottom portion 535 are approximately 5/16 of an inch from the center of supply opening 520, creating a ⅝ inch opening 525.