DEDICATED DRYING MACHINES MANUFACTURER
ATMOSPHERIC HOT AIR DRYING
Drying of any food products play an important role so far quality of the dehydrated products are
concerned. Normally dehydration of food products are carried out by removing of moisture from the
surface and core of the product. In case of surface drying, most of the moisture's are removed from the
products safely without much degradation of the product quality, so far nutritional value, color, aroma,
texture, structure and rehydration kinetics are concerned. The removal of moisture from the core is very
critical and requires special thermal treatment for dehydration, so that the product quality can be
maintained along with their rehydration kinetics.
There are several drying techniques available
Hot Air Drying / Vacuum Drying / Freeze Drying / Combination Drying etc.
Referring to the tables, the boiling point of water under normal atmospheric pressure i.e at 760 Torr is
100 0 C. The food materials contain water in the form of moisture and during removing moisture, we are
using various techniques like Hot Air Drying, Vacuum Drying, Freeze Drying etc by maintaining water
activity in the range of 0 to 0.6.
HOT AIR DRYING is most suitable and econ