Process Overview:
● Principle of Penetration: The material is immersed in a solution (usually containing sugars) to replace its moisture content. This step prepares the material for subsequent drying or frying.
● Benefits:
○ Preservative-Free: Osmotic dehydration reduces the need for preservatives like sulfur dioxide in fruits.
○ Improved Texture and Flavor: The process enhances the taste and texture of the final product.
○ Customization: The equipment can be tailored to meet specific output and material characteristics.
Equipment Features:
● Automatic Temperature Control: The equipment adjusts the liquid temperature to ensure optimal osmotic dehydration.
● Brix Stability: It maintains stable brix levels (sugar concentration) during the process.
● Even Processing: Ensures uniform treatment of the material.
Material Customization:
● The equipment can be customized based on:
○ Output Requirements: Adjustments can be made to match the desired production capacity.
○ Material Characteristics: Different fruits and vegetables have varying osmotic dehydration requirements.sales
Further Dehydration:
● After osmotic dehydration, the treated fruits and vegetables can undergo additional drying in a convection dryer. This step lowers the water activity to a desired level (typically 0.65–0.90).
In summary, Fruit and Vegetable Osmotic Dehydration Equipment plays a crucial role in enhancing product quality, reducing the need for preservatives, and ensuring efficient processing.
Types
1. Intermittent Fruit and Vegetable Osmotic Dehydration Equipment
2. Belt Type Fruit and Vegetable Osmotic Dehydration Equipment