Overall, the Green Chilly Dryer Machine production line manufactured by Gemtech is an efficient and effective solution for drying and processing green chilies for commercial use. It is designed to be easy to use, durable, and reliable, and can be customized to meet the specific needs of each customer. Energy efficient and with low water use, Refractance Window® drying preserves air quality in and around the drying facility because little product essence is lost.
PH is one of the essential characteristics of meat quality since it directly impacts the meat’s functional attributes, eating and storage quality . The pH of dried meat products is significantly Refractance Window Dryer affected by drying procedures. The pH of commercial dried meat samples ranged between pH 5.4–5.8 . Low pH values are important to avoid the denaturation of protein in the meat.

Furthermore, employees are revered and given fantastic wellness and lifestyle benefits. In addition, every employee is given 10 free bottles monthly so that FoodState practices what it preaches. This perpetuates a public health education on healthy eating and the benefits of fresh foods. To measure the state of their business, FoodState employs the Lives Improved Scoreboard where annual performance is gauged on how many lives have been enriched through its products.
The physicochemical properties are essential indicators used in assessing the various drying techniques of dried meat. To add value and retain the health benefits in selected fruits from the Pacific Northwest region by using novel extraction, evaporation and drying methods to produce concentrates or powders. Energy requirements of any unit operation are crucial in the industry perspective. In this regard, the thermal efficiency of an RW drying system is usually in the range of 52–77%, which are values comparable to drum drying . RW has a comparable operational capacity with spray dryers and drum dryers, though these capacities are much lower than rotary dryers .
We are manufacturers of different type of dryers and food processing machinery from . Directory of Dryers Manufacturers provides list of dryers products supplied by quality dryers manufacturers, suppliers and wholesalers. Look for a provider within the industry that has a history of customer support. Take advantage of the energy-conserving features of the newest dryer designs, as these will become increasingly important. Because you will be living with it for a long time, make sure your new dryer is a good match for your product.

Renewable energies are also known as green energy with reference to the environmental benefits they provide. Comparison of energy consumption of RW with other selected dryers (C. I. Nindo & Tang, 2007). & Kahveci, K. Mathematical modelling of drying of thin layer rough rice. & Kucuk, H. Mathematical modeling of thin layer drying of pistachio by using solar energy. & Pala, M. Hot-air drying characteristics of red pepper. Food and Bioproducts Processing Cast-tape drying of tomato juice for the production of powdered tomato.
It has been shown in this paper that heat pump dryers are promising technologies that maintain product quality and reduce energy consumption of drying, particularly for high value products like fruits and vegetables. Finally, some factors that can make heat pump drying cost effective and energy efficient were elucidated. Adoption of heat pump drying technology for drying of fruits and vegetables in sub-Saharan Africa will improve product quality and reduce energy consumed in the process.

Just as in most of the drying processes, during RW drying the product that is being dried initially goes through a constant drying rate period which is also mainly dependent on the product thickness. RW drying mainly follows type III patterns of moisture isotherm (Zotarelli et al. 2017). Nindo et al. reported the reduction in moisture content of pumpkin puree by around 80% at 95°C hot water temperature with 2.98 m/min conveyor belt speed in 4.5 minutes of drying. The reflectivity value of pulp increases and the absorptivity values drop during the drying process . Ultrasound is a developing technology in the food industry because it has many advantages over traditional food processing methods .
Osmotic solutions, such as salt, mainly reduce SPs' drying time and product quality. The same trend was noted by Singh et al. for the quality enhancement of sweet potato chips using NaCl as an osmotic agent. On the other hand, the salt solution had no leaching effect on β-carotene and acted as an antioxidant agent for β-carotene in SPs . Similar findings were confirmed by Clifford et al. , who reported that salt solution could be an energy-saving cost for the dehydration of SPs. Drying to produce high quality agricultural produce especially fruits and vegetables is yet a bottleneck in most sub-Saharan countries, especially Nigeria.
Process of sawdust mostly took place in the falling rate period. Midilli-Kucuk model showed the best fit for all experimental data. The effective diffusivity values changed from 9.38 × 10(-10)m/s to 1.38 × 10(-9)m/s within the given temperature range, and the activation energy was calculated to be 12.3 kJ/mol. Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition. According to MCD Technologies, the machine dries product by using water as a heat-transfer medium. A puree of food, which naturally has a high moisture content, is placed on the machine’s belt.

The above is consistent with the phenomena aforementioned, where it is stated that cell death can be caused by the migration of water from the microorganism to the environment. Additionally, the technique must guarantee the survival of the probiotic and a low moisture content for the stability of the product22. An alternative in drying technologies that has not yet been explored for probiotic encapsulation is the Refractance Window drying . The RW is a technique used for concentrating and drying solutions and purées that allows obtaining a product in the form of a flake or a film23. In the RW drying, the solution or purée is placed on a transparent polyester film, known as Mylar® , which is in contact with hot water (95–98 °C). Radiation allows the product to dry quickly due to low resistance to the thermal conductivity of the film, which makes drying by RW an alternative for thermosensitive products such as probiotics.
As the process temperature increases, the cellular inactivation rate increases and the lag phase decreases, which indicates the effect of temperature on the viability of the microorganism. In contrast, k is greater and L is lower when the culture medium is used as an encapsulating agent in comparison with the maltodextrin—whey matrix. The above shows the protective effect of the carrier materials during the drying process as stated above. Just like various methods of food preservation in your home kitchen aren’t equal, the same can be said when it comes to drying foods for supplements. While methods such as freeze drying and spray drying are fast and less expensive, the foods are subject to dramatic temperatures or vacuums, which decrease the amount of nutrition in the food. In a Refractance Window Dryer, the food is not directly exposed to extreme hot or cold temperatures during drying.

Vera gel samples with 5 and 10 mm thicknesses dried by RW at different temperatures. Vera gel drying were fitted to five empirical kinetic models widely used in food drying and shown in Table 1. Since the plastic conveyor is very thin, it reaches the temperature of hot water flowing beneath it almost instantly. Thermal energy from the hot water is transmitted through the plastic conveyor by conduction and radiation.