Installation for Efficient Drying of Fruits and Vegetables Using Emitters Coated with Functional Ceramics.
Fruits and vegetables dried in the specified mode do not require pre-treatment with sulfur or other chemicals to extend their shelf life. At the same time, the products retain their original natural components and taste qualities.
The drying temperature can be as low as 40°C. Independent tests have shown that this method is more effective than conventional traditional methods and can ensure optimal preservation of the original properties of the products, their marketable appearance, and nutritional qualities, while also saving time and energy resources.
The drying time significantly depends on the product varieties and the cutting method.
Fruits and vegetables dried in the specified mode do not require pre-treatment with sulfur or other chemicals to extend their shelf life. At the same time, the products retain their original natural components and taste qualities.
The drying temperature can be as low as 40°C. Independent tests have shown that this method is more effective than conventional traditional methods and can ensure optimal preservation of the original properties of the products, their marketable appearance, and nutritional qualities, while also saving time and energy resources.
The drying time significantly depends on the product varieties and the cutting method.
Drying time of some agricultural products:
- from 15 to 20 minutesDill, parsley, and other greens.
- 45 minutes.Garlic
- From 1 to 1.5 hours.Cabbage, potatoes, eggplants, onions, carrots.
- 4 hoursApples, apricots, peaches, grapes.
The drying method based on functional ceramics ensures the complete preservation of proteins, lipids, biologically active and extractive substances, as well as vitamins and enzymes. It guarantees the full sterility of the final product.
The organoleptic evaluation of the dried product confirms that key characteristics such as taste, aroma, juiciness, and texture of the rehydrated product remain the same as those of freshly prepared food. Additionally, energy consumption and drying time are significantly reduced.
The organoleptic evaluation of the dried product confirms that key characteristics such as taste, aroma, juiciness, and texture of the rehydrated product remain the same as those of freshly prepared food. Additionally, energy consumption and drying time are significantly reduced.
Dryer "Astra"
Dryer "Uzbekistan"
Drying of medicinal products and herbs
The proposed drying technology can be used in the production of dyes, concentrates, various pastes, powders, extracts, ointments, as well as for drying herbs and other components used in pharmaceutical manufacturing. This method ensures the preservation of all chemical and biological substances, including enzymes, vitamins, hormones, easily oxidizable compounds, and essential oils.
The products obtained through this drying process have a long shelf life. The applied technology accelerates the production cycle while significantly reducing energy costs.
The products obtained through this drying process have a long shelf life. The applied technology accelerates the production cycle while significantly reducing energy costs.
Advantages over traditional technologies:
Compatibility with existing biotechnological methods and approaches.
Preservation of all biologically active substances.
Combination of the drying and sterilization process
High efficiency and simplicity of the drying process.
Low energy consumption.
In conveyor drying of rice and grain, the efficiency of the process increases 2-4 times compared to traditional methods. The technology is simple and ensures significantly higher quality of the target products while simultaneously providing sterilization and complete elimination of mold and fungi.
This material includes calculations for manufacturing, final test reports, and approximate data on test results.
This material includes samples of manufactured installations with their specifications.
