Drying methods

Drying method affects density, color and storage. Compare methods and choose the product for your dish.

Drying methods

• Drying in the open sun

  Fruits release moisture when exposed to direct sunlight and moving air. This is a processing method and not a sign of no additives or guaranteed quality.

• Drying in the shade

  The raw materials are dried without direct sunlight, maintaining the movement of dry air. Shadow is not synonymous with a hermetically sealed room.

• Drying in a solar dryer

  Solar energy is collected by a special structure: a cabinet, tunnel or collector. The product can be protected from direct light and external contamination.

• Warm air drying

  Chamber or convection drying: heated air passes around the product and carries away moisture. The mode can be adjusted to suit the raw material and the desired shape.

• Freeze drying

  The product is first frozen, then the ice is removed in a vacuum. This method is often chosen for the light structure of berries, pieces and powders.

• Vacuum drying

  Water is removed in a chamber with reduced pressure. A vacuum helps dry under other temperature conditions, but does not replace heating and control of readiness.

• Microwave and combined drying

  Microwave energy heats the moisture inside the product. In production, it can be combined with air flow or vacuum to control water removal.

• Osmotic treatment before drying

  Fruits are kept in a concentrated solution: part of the water comes out of the tissue, and dissolved substances can pass into the fruit. For fruit, this is often sugar syrup.