Introduction of Sweet Potatoes
Sweet potato is a very important crop in the developing world and a traditional food. Sweet potato is one of the seven crops in the world that produce over 105 hundred million metric tonnes of edible food products in the world annually. China alone produces 80% to 85% of the total sweet potato production in the world while the remaining countries in Asia have the next highest production and then, followed by Africa and Latin America.
The situation of sweet potato as a commodity is that it is widely grown throughout the world. The USA is the largest exporter of sweet potato accounting for 35% of world trade. The other exporters are China (12%), Israel (9%), France (7%), Indonesia (6%) and Netherlands (5%). The last two are also involved in re-exporting. Sweet potatoes are grown throughout the world and are consumed in large quantities.
Sweet potato and its product play a multitude of varied roles in the human diets being either supplemental or a luxury food besides being a staple crop for some parts of the world. In Asia countries, sweet potato and its product uses range from supplementary food of little status to a very important supplementary food. In the United States and other developed countries, the roles of sweet potato and sweet potato product are strictly as a luxury food and in other parts of the world such as in Japan, where it plays its role as novel plant products and nutraceuticals. Especially, all kinds of dried sweet potato chips and sweet potato flour are more and more popular in the market with drying technology application in sweet potatoes production today, and dried end products of sweet potatoes are not only a kind of popular snack but also widely used in ready-to-eat foods including cake, biscuits, bread, juice and noodles’ ingredient.

Hot Air Dryer Application in Making Sweet Potato Chips and Flour
Sweet potato roots can be processed into dehydrated forms such as dried chips and flour for storage and uses in food preparations. Sweet potato drying usually performed traditionally with the use of sun, which is a time consuming method (about 56 hours) and produces an inferior quality product with high health risk due to high contamination. The most employed way to reduce the drying time and obtain good quality product is the use of mechanical dryers, and it also lowers the product mass and volume which improves the efficiency of storing, packaging and transportation. And hot air drying is commonly used in producing sweet potato dried chips which are pulverized into flours.
Process operations for processing sweet potato dried chips and flour involve cleaning,trimming, washing, slicing, drying, milling, packing and storage.
● Cleaning and trimming
This operations aim to remove soil and other foreign material from the sweet potato root surface, portion damaged by weevils or other pests, and any other unwanted portions of the roots.
● Washing
The washing step is the most critical in the production of sweet potato. The washing of the roots should be exhaustive.The quality of the end product depends on how the washing has been conducted. Sweet potato washing machine is needed when processing large quantities to speed-up the process.
● Slicing
The sweet potato slicing separates roots into small physical sizes and increases their drying surface. or use a sweet potato cutter machine to speed-up the process.
● Drying
The sweet potato slices are put into hot air oven and dried. And hot air drying of different varieties of sweet potato slices at different drying temperatures (40-80℃) was investigated by people, drying time decreased considerably with increase in air temperature, and drying took place in a constant rate period followed by the falling rate period after a short heating period. The lower activation energy for moisture diffusion of sweet potato slices compared to some agricultural and food indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method compared to the drying of other products, and this makes the hot air drying of sweet potato slices an advantage that is into sweet potato processing. Besides that, the sweet potato chips or slices can keep their the nutrition values after drying by hot air oven. It is recommended to pack the sweet potato dried chips immediately after the drying to avoid any risk of rehydratation.
● Milling
Dried chips or slices can be milled or pounded to make flour. It is desirable to pass twice the dried material in the mill should a finer flour is desired. The residual humidity in the dried slices should be between 10 and 12%. It is recommended to grind sweet potato dried chips immediately after drying to avoid any risk of rehydratation.Sweet potato flour can add natural sweetness, color, and flavor to processed food products. It can also serve as a source of energy and nutrients and minerals, and contributes to the daily nutrient needs for p-carotene, thiamin, iron, vitamin C, and protein.
● Packing and storage
After the grinding, pack and seal immediately to avoid rehydratation and insect infestation. Materials with little permeability to water vapour, such as cellophane, polyethylene or polypropylene should be used. The decision on packaging material is based on transportation requirements and storage time. As soon as the product is placed in its package it should be sealed immediately, removing as much air as possible from inside the package. This is to avoid direct exposition of the product to the surrounding air and to minimize any insect attack. The packed products should be stored in a fresh, dry, and preferably dark place until it is shipped to the consumer.

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1. Introduction of Seafood
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish includes various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

2. Processing Analysis of Dried Seafood
The required processing technology already exists to successfully convert the thousands of metric tons of bycatch that is annually dumped by trawlers and longline operations into marketable dried products that will be consumed by the world’s growing population. As we move toward full utilization, it is essential that we develop markets and product forms that will not just politically resolve the bycatch problem but will also economically achieve the goal of full utilization. So economically viable dried seafood product forms for seafood are necessary.
Hot air drying is used primarily in the more expensive snack seafood products. Commodity products are also primarily air dried, but they also can be sun dried in certain climates. Many of the observed dryer are batch-type dryers, for example, the Chinese seafood dryers have numerous doors so that carts could be moved in and out of the dryer. Also, in China it is very popular to roast fish species after drying them. This gives a color effect, softens the fish, and imparts a flavor. Many dried seafood used for snack food are immediately tenderized after being roasted. This tenderizing step softens the hard surface of the fish and further breaks down the proteins.
Another modern efficient seafood drying method is microwave drying. Microwave drying technology is ideal for seafood, e.g. little yellow croaker, little fish, marine fish slices, prawn, etc. It can maximally retain the nutritional ingredients and flavors of seafood. Microwave drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

3. Consumption of Dried Seafood in Global Market
Dried Seafood is consumed all over the world, and it provides the world's prime source of high-quality protein. Over one billion people rely on seafood as their primary source of animal protein. Iceland, Japan, and Portugal are the greatest consumers of seafood per capita in the world. There are many different types of dried seafood available in UK. In many Asian cultures, it is impolite to not have snack dried seafood served to guests or patrons. Small dried fish and seafood are a regular item at many drinking establishments in Japan and Korea.
Many dried seafood and fish products are consumed in bars as a snack to go along with alcohol consumption. Dried squid and cuttlefish are found in each country in the form of snack food. It is interesting to find regional and seasonal differences in almost all countries. For example, dried skates, are found in China, Singapore, Korea, and Taiwan. It is a “winter” food that is consumed when the weather is colder. This is in part due to the perceived medicinal properties of skate wings. The product is thought to benefits individuals suffering from arthritis and other joint conditions. Many Asian consumers prepare and eat skate wings and steamed whole skate during the winter to ward off or prevent arthritis. The point to be established here is that there are some forms of dried seafood that are regional.
However, dried products are not always as popular as they used to be and it is very difficult to market such products to consumers who are not familiar with eating them. It is possible, however, to produce some more interesting dried seafood products by the addition of other ingredients to the seafood in the form of a marinade. This marinated raw material can then be dried, for example,in the practical exercises there is a recipe for fish jerky, which involves the soaking of fish in a marinade of spices and soy sauce, followed by drying.


4. Market Demand for Dried Seafood
Dried seafood products are produced and sold in most countries of the world. For example, as early as 1991 the market value of dried fishery products produced in the world was US$ 10.3 Billion, and the world markets exported 505,571mt for an export value of US$ 2.5 Billion. There is a current world demand for dried fishery products that will continue to grow as world population and national economies expand.
Different cost variables are involved and the type of drying processing provides many cost advantages over the traditional freezing of seafood. Drying takes less energy and electricity to process seafood. The final dried seafood product is most commonly shelf stable and requires little or no refrigeration costs to store the product. Furthermore, it is less expensive to transport a dried non-refrigerated fish product than a frozen one. The combination of abundant and underutilized source of raw material help a large potential market for these resources.

5. Health Benefits of Dried Seafood
The health benefits associated with the consumption of dried fish and other dried seafood is more pronounced and understood in the world. In the countries studied, omega-3 oils are known by their components - DHA and EPA. These components are advertised in all countries. DHA and EPA are linked to brain development and this concept is used as a marketing tool for the promotion of children’s snacks (make your child smart) and for those who are old and concerned about the development of senility. Additionally, dried fish products have been traditional snack foods in Asia long before research was conducted on the health benefits of consuming seafood. Dried shellfish is particularly rich in zinc, which is essential for healthy skin and muscles as well as fertility. Dried whitefish such as haddock and cod are very low in fat and calories which, combined with oily fish rich in Omega-3 such as mackerel, sardines, salmon and trout, can help to protect against coronary heart disease, as well as helping to develop strong bones and teeth.

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I. Hot Air Drying Principle for Drying Fruits and Vegetables
● What is hot air drying method
Hot air drying is the conventional drying method, and it transfers heat from the drying medium to the material based on the heat conduction effect, then this results in two diffusion after the material absorbs heat: the external diffusion ( the moisture from the material surface to the drying medium ) and the internal diffusion ( the moisture from material interior to the material surface ), and the two diffusion goes on working until the moisture of material drops to a certain degree to achieve the drying purpose. Hot air drying happens under high temperature ( above 55℃ ) and aerobic conditions in the hot air drying oven, and there are many chemical changes happened in the drying process, such as the oxidation of phenolic compounds being catalyzed by oxidase, vitamins being damaged easily under high temperature, amino acid and sugar presenting Maillard reaction under high temperature, etc. Hot air drying temperature and time are the main factors affecting the changes of nutrients in the fruits and vegetables.
● Heat transfer and mass transfer happens in the hot air drying processes
In the process of hot air drying, heat transfer and mass transfer are happening at the same time. Heat is transferred to the surface of the fruits or vegetables by convection and transmitted to the interior by the surface of the material, then the internal moisture of fruits or vegetables diffuses to surface and spreads from surface to the gas phase after intensifying finally. The driving force of heat transfer is the temperature difference, the driving force of mass transfer is the concentration difference of water or the difference of vapor partial pressure, and the directions of heat transfer

1. Why Fresh Sardine Fishes Need to Be Dried by Microwave Drying Machine
Sardine fish is an important source of high-quality protein required in human diet, but it has not yet been fully utilized, due to the limited storage period and, sometimes, their strong fishy odor. Fresh sardine fish contains up to 80% of water, and it is a highly perishable material and having a short storage life. Cooling is a widely used, and the simplest method of cooling fish is icing which can maintain quality and prevent the spoilage. However, the frozen sardine fish is not utilized by consumers and converted into finished product, then it still remains surplus and goes waste. Therefore, to improve their preservation quality and acceptance by consumers, more innovative processing techniques need to be applied.
Dried fish fillets are conventional processed products of sardine fish, because they can be stored for a long time and conveniently used. Conventional drying processes have significant limitations of uneconomical energy consumption and long processing time. However, microwaving changes electricity into high-frequency microwaves that water can absorb, causing water molecular vibration, and results in drying of food. And microwave drying offers many advantages in processing, including less startup time, faster heating, energy efficiency, space savings, precise process control, selective heating and final products with improved nutritive quality.

2. Optimum Parameters for Drying Sardine Fish by Microwave Drying Oven
Drying is a complex caloric process, and unsteady heat and moisture transfer occur simultaneously in this process. One of the most important aspects of sardine fish drying technology is the modelling of the drying process. It is important to develop a better understanding of the controlling parameters of this drying process from. So let’s find the effects of microwave power on drying kinetics, specific energy consumption and modelling of drying of sardine fish through this study.
2.1 Raw material handling and setup
The fresh sardine fish samples are used in this study. And the fresh sardine fish should be cleaned by water to ensure the sardine fish free from foreign materials. In order to preserve its original quality, the sardine fish was stored in a refrigerator until drying experiments. The average initial moisture contents of the sardine fish samples were found to be 2.76 on dry basis. The microwave was set temperature about 103 °C.
The microwave oven was operated by a control terminal which could control both microwave power level and emission time. The sardine fish samples were put into the microwave container. Drying experiments were carried out with 200, 300, 400 and 500 W microwave power levels to investigate the effects of microwave power on drying of sardine fish. Moisture loss of the sardine fish was recorded by means of the balance at 15s intervals until no discernible weight change was observed.
2.2 The analysis of moisture ratio, drying time and drying rate.
Through the contrast of date record in the drying process, and we found that the moisture content was effected by the microwave power input and drying time of the sardine fish was significantly reduced from 9.5 to 4.25min, as the power input increased. It was also clear that increasing the power output resulted in shortened drying times up to 51%. The results indicated that mass transfer within the sample was more rapid during higher microwave power heating, because more heat was generated within the fish creating a large vapor pressure difference between the center and the surface of the product due to characteristic microwave volumetric heating. The changes in moisture ratio with drying time of sardine fish in microwave drying were presented in the following chart.
What’s the changes of moisture content and drying rate with the drying continuing? In fact, the changes were similar with open sun drying of prawn and chela fish. The moisture content of the material was very high during the initial phase of the drying which resulted in a higher absorption of microwave power and higher drying rates due to the higher moisture diffusion. As the drying progressed, the loss of moisture in the product caused a decrease in the absorption of microwave power and resulted in a fall in the drying rate. Higher drying rates were obtained at higher microwave output powers. The drying rate rapidly increased and then slowly decreased as drying progresses. It was observed that drying rate reduces with time or with the reduction of moisture content generally.
2.3 The changes between microwave power and energy consumption in the drying process
Statistical analyses showed that microwave power in the range of 200–500 W was not significant on the specific energy consumption values of sardine fish. However, it was noted that the lowest specific energy consumption occurred in 500 W. Drying energy consumption at 500 W was 3.78 MJ/kg water. the microwave specific energy consumption values at different amounts of microwave powers for the drying of sardine fish were showed as this following chart.
Finally, we could find the drying of sardine fish samples took place in the falling rate period and was governed by moisture diffusion in the drying process. And no significant differences were observed about the specific energy consumption of microwave drying sardine fish. However, minimum specific energy consumption (3.78 MJ/kg water) was obtained at 500 W microwave levels. Besides that, we also found microwave could penetrate through the sardine fish affecting its inside and outside simultaneously, rapid drying speed, short drying time, uniform heating, good product quality. To be honest, microwave drying method is very suitable for drying fish because of its features and advantages.

3. Tips and Hints for Microwave Dried Sardine Fish Recipes
Sardines pack an awesome nutritional punch. A single serving has around 23 grams of protein and is loaded with omega-3 fatty acids, calcium, iron and potassium, and only 200 calories. It’s an important component of a healthy diet. Dried sardine fish can be used in a variety of ways from being served as a snack to adding flavor to other dishes. Dried sardine fish can be crumbled over salads and pastas, added to soups and is a staple of many recipes.

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I. An Overview of Plums in America
American prune is native to LaPetiteD’Agen of southwest France, and prune trees are introduced to North America during the Gold Rush from France.Until 1990, California has upwards of 90000 acres planted to prune trees.
Without a doubt, the best prunes in the world come from California. Most dried prunes are processed from plums grown in the Sacramento and San Joaquin valleys where the rich soil and the long, warm and clear growing season provides ideal growing conditions. The leading counties are Sutter, Butte, Yuba, Tehama, Glenn, and Tulare. Approximately 99 percent of the US supply and 41 percent of the world’s supply are produced in California.
● American prunes plum tree growing period and mature period
A prune plum tree starts to fructify fruit in four to six years after planting and comes to its full production capacity sometime between its eighth and twelfth year in the ground, and it can bear 150 to 300 pounds of raw fruit per year. The tree will continue to bear quality fruit on a commercial basis for about 30 years.
The prune plum tree is deciduous and goes inactive during the winter months. It is at this time that the grower cuts back and prunes each tree to regulate shape, control fruit size and maintain a healthy growth pattern.
While much of the nation still shivers under a blanket of snow, Springtime literally explodes in the California valleys. Blossoms burst in orchards stretching, and that produces a fragrant and white picture. The blossoms last for about a week, and as they fall, white translates to a deep chartreuse as the new fruit begins to form and the leaf buds burst.
It is at this time that irrigation has to take over for natural rainfall, California valleys have a Mediterranean-type climate, so it confines its total rainfall to the late fall, winter and early spring months. Only rarely does it rain during blossom time or thereafter. While this necessitates the inconvenience and added expenses of irrigation, it also contributes to fruit quality assurance. California prune growers can plan and execute irrigation programs to eliminate the chance element inherent in an agricultural operation that is dependent on natural rainfall. In this way, the prune trees are given just the amount of water they need to augment the available ground water.
● Harvesting of fresh plums
The orchards are ready for harvesting in the middle of August, and it generally need to take about 30 days. As we known, harvest time is determined by fruit ripeness, since prunes are one of the few fruits allowed to fully tree ripen before they are picked.
Due to the ever-increasing industry emphasis on fruit quality, the historical method of allowing fruit to ripen and drop before gathering has disappeared. Formerly, the ground under the tree was smoothed and the soil pulverized to a powder to provide a soft blanket to catch the fruit as it fell. Then the fruit was gathered and taken to the dehydrating machine. This method required three to four picking steps to completely strip an orchard of its fruit and is obsolete now.
Today, the majority of prunes are harvested by machine. Mechanical harvesters grab the trunks, and the fruit is shaken off the tree. The prunes fall onto fabric catching frames and are then transported by conveyor belt into containers.

II. How to Produce Dried Prunes from Fresh Plums Industrially?
In America, plum is not only a kind of snack, and it can also match all kinds of raw materials and be made all kinds of delicious food such as salad, cake and so on. Plum has many processed products such as dried prunes, prune juice, prune pudding and so on. But the most popular is dried prunes because of its advantages. Dried prunes are often eaten right from the package as a convenient, portable, nutritious snack.
In fact, not all plum varieties can be dried. The high sugar content and firm flesh of the American variety allows it to be dried without fermentation occurring around the pit. Dried prunes are industrially by air-drying fresh plums at 85-90 ℃ for 18 hours. Do you know how to process prunes into dried prunes? This needs a series of steps, and these includes weighing, washing, dehydration and packing. In these steps, the key part is dehydration (the drying process). Let’s talk about it in detail.
● Industrial drying of fresh plums
After weighing and washing, the plums are stacked onto trays and rolled into large tunnels where they are dehydrated to remove the surface water of plums. Then the plums are usually industrially dried in the ovens with hot air circulation, the wet moisture is taken out from prunes and is exhausted outside the drying chamber at the same time. The whole circulating system is completely closed, which can improve the thermal efficiency from traditional 3-7% to current 35-45%.
Here prunes are dehydrated in a series of scientifically controlled operations that are fully automated, strictly sanitary and highly efficient; and the drying temperature, humidity and air circulation are strictly controlled. At the last, three pounds of fresh prunes become one pound of dried prunes in a short time, because super-sensitive thermostats take over and produce the uniform high quality dried prunes that California is known for.
● The packing of dried prunes
From the dehydrator, they are sorted and pitted, and the dried prunes go to packing plants where they are graded for size, inspected, and stored to await final processing and packaging. Unlike the most of processed fruits, most dried prunes are packed to order. With each order, prunes are re-hydrated, sterilized, put through a final inspection and packaged for shipping.

III. The Benefits of Dried Prunes
Dried prunes are a high-energy snack that provides antioxidants, potassium, and fiber. These nutrients may help reduce the risk of some chronic diseases. Dried prunes have a unique combination of high levels of pectin, sorbitol, and malic acid which makes dried prunes puree an ideal fat substitute in baking. The antioxidants in dried prunes eliminate the warmed-over flavor in precooked meats, and fiber and sorbitol help retain moisture in leaner cuts of red meat and poultry. People can enjoy healthful dried prunes as bite-sized snacks and juice or as an ingredient in baked goods, cereals and energy bars.
●Bone Health: Dried prunes can reverse bone loss and preserve bone structure, reducing the risk of osteoporotic fracture.
●Improved digestion: A single serving (4 to 5 dried prunes) has 3 grams of fiber, to help you maintain good digestive health.
●Tasty nutrition: Dried prunes are a nutrition powerhouse, that includes B vitamins, potassium, magnesium and boron.
●Antioxidants: Dried prunes have phenolic compounds that promote good health.
●Blood sugar control: Dried prunes can help maintain healthy blood sugar levels.
●Cholesterol management: Fiber and other compounds in dried prunes can help maintain healthy cholesterol levels.
●Beauty: A study suggests dried prunes may help reduce skin wrinkles.
●A perfect fit for healthful diets: Dried prunes promote satiety and have only 100 calories per serving (4 to 5 dried prunes).

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Fruit Powder Spray Drying Machine Introduction
As the name suggests, spray drying machine is a special equipment that adopts spray drying to produce dry powder from a liquid or slurry by rapid drying with a hot gas. Spray drying is the most economical method of evaporation to produce dried powders. In the market, powder spray drying machine is popular for powder drying processes. Compared to other types of drying machine, Azeus fruit powder spray dryer machine can dry materials quickly with high quality, low water activity for easier transportation and storage. Moreover it can be widely used in chemical industry, plastic resins, food industry, ceramics and so on.

Applications of Spray Drying Machine
1. In food industry: fruit powder, milk powder, coffee, tea, eggs, cereal, spices, flavorings, etc.
2. Pharmaceutical: antibiotics, medical ingredients, additives, and so on.
3. Indusrial: paint pigments, ceramic materials, catalyst supports.

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[/url]Microwave food drying machine[/url]http://fooddryingoven.com/food_drying_equipment/microwave-food-dryer-machine.html is suitable for drying various kinds of food. The dryer adopts microwave to dry food, having uniform drying effect and rapid drying speed, meanwhile having sterilization function. The food processed by the microwave dryer can keep its original flavor and nutritional components, and the shelf life is prolonged. Besides, the industrial food dryer also has puffing effect, the processed food has a good taste. Microwave dryer is customized according to your conditions.

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Fruit Powder Spray Drying MachineIntroduction
As the name suggests, spray drying machine is a special equipment that adopts spray drying to produce dry powder from a liquid or slurry by rapid drying with a hot gas. Spray drying is the most economical method of evaporation to produce dried powders. In the market, powder spray drying machine is popular for powder drying processes. Compared to other types of drying machine, Azeus fruit powder spray dryer machine can dry materials quickly with high quality, low water activity for easier transportation and storage. Moreover it can be widely used in chemical industry, plastic resins, food industry, ceramics and so on.

Applications of Spray Drying Machine
1. In food industry: fruit powder, milk powder, coffee, tea, eggs, cereal, spices, flavorings, etc.
2. Pharmaceutical: antibiotics, medical ingredients, additives, and so on.
3. Indusrial: paint pigments, ceramic materials, catalyst supports.

Working Principle of Spray Drying Machine
After filtering and heating, the air is blown into air distributor that is on the top of drying machine. The hot air in spiral form equably enters the drying chamber. At the same time, liquid raw materials pass through the high-speed centrifugal sprayer on the top of machine, moreover they are rotated and sprayed into the extreme slim mist liquid b

Onion is considered as one of the second most important horticultural crops worldwide, and it is praised as the queen of vegetables in Europe. Onions have always been most widely traded than most vegetables as a seasoning, a food component as well as in medical applications. Compared with other fresh vegetables, onions are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin; and the modern medical research has showed that onions have physiological functions of inhibiting bacteria, decreasing blood glucose, controlling platelet aggregation, reducing blood fat, and lowering cholesterol, etc..

Why Onions Need Dehydration and Drying Processes?
The dehydrated vegetable is a kind of food with popularity to meet the fast-paced and high-efficiency life style of nowadays. After drying, the moisture content of vegetables are reduced to 4%-13%, and the water activity (Aw) is reduced to around 0.7, which makes the microorganism and enzyme in an inhibition state, thus the dried vegetable can be preserved for 2-3 years after sealed or vacuum packed. So dehydration and drying is a common process of vegetables.
With the increased utilization of dehydrated onions, they are often dried for direct consumption or further processing. At the same time, drying process of onions helps efficient storage for their use during the off-season, and reducing bulk handling, facilitating transportation. Dried onion is a product of great significance in world trade produced either as flaked, minced, chopped or powdered forms. Moreover, the process of dehydration of onion also can be removing the excess moisture from the outer layers of the bulb. The dried skin provides a surface barrier to water loss and microbial infection, thereby preserving the main edible tissue in a fresh taste. Drying also reduces shrinkage in further handling, reduces the occurrence of sprouting, and allows the crop to ripen before fresh consumption or long-term storage.

Hot Air Drying and Microwave Drying of Onions
► Onion varieties suitable for drying
For efficient storage and processing purpose, onions need to be dried from initial moisture content of about 82 percent to 6 percent or less. Not all onions varieties are suitable for drying process, specific varieties of onions grown can be dried by drying machines, white onions with total solid content 15-20% and having high pungency, such as the Creole Onion, Southport Globe Onion and the Hybrid Southport Globe are highly recommended for drying.
► Preparation for drying of onions
For industrial onions processing, before onions drying processes, onions need to be peeled and trimmed by automatic onion peeling and root cutting machine. The peeled and trimmed onions are washed in water by bubble type vegetable washing machine and then the washed onions are sent to the vegetable centrifugal dewatering machine to remove water on the surface of onions. Then onions are sliced using a vegetable slicing machine and the sliced onions can be dried by dryer. The common used dryer for drying onions are [url=http://fooddryingoven.com/food_drying_equipment/vegetable-drying-oven.html ]hot air circulation drying oven[/url]and microwave dryer.
► Hot air drying of Onions
1. Conventional hot air drying of onions
Hot air drying is a conventional commercial drying method for reducing moisture content of vegetables and fruits to a level required, which is based on circulated hot air produced by the combined working of the air circulating fan and heater device. The uniformly sliced onions are dried in a thin layer on the trays of the hot air drying oven. The air temperatures for drying onions generally ranges from 50℃ to 80℃.
2. Infrared irradiation combined with hot air drying of onions
Infrared irradiation heating offer many advantages over conventional hot air drying. When infrared irradiation is used to heat or to dry vegetables or fruits, the radiation impinges on the exposed vegetable or fruit surfaces and penetrates, and the energy of radiation is converted into heat. This type of onions drying has shorter drying process time and better onion slices quality.
►Microwave drying of onions
Microwave drying is a drying method with high drying speed, high thermal efficiency and none pollution, and it has been widely used in food dehydration process as it has promoted the development of food industry a lot. Microwave drying is based on a unique volumetric heating mode facilitated by electromagnetic radiation. Compared with other dehydration methods, using microwave drying machine to process onions also has many superiority. Microwave drying of onions has low energy consumption and faster drying results and the quality of dried onions is satisfied.

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Introduction of Air Circulation Seafood Drying Oven
CT-C-0 seafood drying oven is a kind of small mechanical seafood dryer for drying fish and shellfish to remove the water from them for preserving seafood. This seafood dryer machine is tray dryer whose heating source can be supplied by electricity, steam, hot water or far infrared ray, but the most common used is electric heating. The temperature of hot air generated by electricity ranges from 50℃ to 350℃. The hot air is blown into the drying oven by the fan and most of these hot air circulates evenly in the drying oven, so the heat efficiency is highly improved. If you need a large commercial seafood drying machine, we can customize it for you.

Working Principle of Hot Air Circulation Seafood Dryer Machine
Hot air circulation seafood dryer machine adopts circulating ventilation. Circulating fan sends the air source to the heater to get hot air, and then the hot air passes through the air duct into the inner chamber of dryer. After drying seafood, these hot air is inhaled into the air duct to be air source again for generating hot air. This circulating ventilation ensures a homogenous temperature within the drying chamber. When the lower temperature caused by the opening of the door occurs, the ventilation circulation system returns to the operation state quickly until the temperature reaches the set temperature. The whole drying process has little noise and high efficiency.

Model: AZS-CT-C-0
Heating Method: Electric heating
Temperature of Drying Chamber: 30-140℃
Tray No.: 16
Tray Size(mm): 460*640*45
Power of Fan: 0.45 kw
Dimension(mm): 2300*1200*2000

We appreciate your interest in AZEUS Machinery for food drying oven! Send your inquiry to us by phone or e-mail. We love to hear about your requirement and are happy to assist you in finding the information you are looking for.

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Tel: +86 0371-65903478
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Website: www.fooddryingoven.com
Address: Room A502, SOKEYUFA Building
NO.26 Jingliu Road, ZHENGZHOU, CHINA

Meat Drying Oven Basic Information
The meat drying oven manufactured by our company is a kind of hot air circulation drying machine. It can be used to process various meat products and is widely employed to produce dried meat products.

Meat Drying Machine Application
This hot air circulation dryer is a kind of all-purpose drying equipment, having wide application for the curing and dehydrating of many kinds of materials and products in food industry, agriculture and sideline production, pharmaceutical industry, chemical industry, fishery industry, light industry, and heavy industry, etc.

How Does Meat Hot Air Circulation Drying Machine Work
This hot air circulation drying machine is powdered by electric, and there will be massive hot air circulation in the oven. New air keeps entering into the oven from the air inlet, and then discharges with the moisture evaporating from the product, which increases the heating effect to reduce the moisture content of the product gradually.

If interested in this hot air meat drying machine, pls leave ur message and e-mail, we will reply you soon. Or you can send your inquiry to E-mail: info@
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[url]Vegetable drying oven[/url]http://fooddryingoven.com/food_drying_equipment/vegetable-drying-oven.html adopts circulating hot air to dry vegetables. The dryer is equipped with low noise, high temperature resistant axial flow fan and automatic temperature control system. The whole circulation system is fully closed, most hot air circulates in the oven, having high thermal efficiency and saving energy. The vegetable drying machine is suitable for drying various kinds of vegetables, such as radish, potato, sweet potato, mushroom, chilli, garlic, ginger, long beans, cauliflower, bamboo fungus, bamboo shoots, etc.
[img][/img]http://fooddryingoven.com/uploads/allimg/151031/1-1510311136384.jpg

Contact : Anna Chen
E-mail: info@

Since our establishment, Azues Machinery has been devoted to develop and expand its internationally leading position in the industrial food drying equipment industry with high technology. Azeus state-of-the-art food drying machinery is popular as durable, cost-effective and efficient solutions for food processing industry to dry fruit, vegetable, meat, seafood and many other products.

Introduction of Fruit Drying Oven
Fruit drying oven as one of the hot air circulation drying ovens, is the essential drying sterilization equipment for dried fruit production. Fruit drying machine adopts hot air circulation drying with high temperature resistant axial flow fan and automatic temperature control system. Equipped with double doors & baking vehicles, it has larger capacity and higher efficiency than single door food drying oven. Featured with easy installation, stable operation, good performance, fruit drying machine is the wise choice for medium size drying business!

Features of Fruit Drying Machine
1. Hot air is circulated in the oven to save the energy, so the heat efficiency is high.
2. It adopts the forced ventilation and adjustable air distributor, thereby materials in the oven can be dried uniformly.
3. The most common heating sources are offered: the electricity and steam. Generally, electricity is the most economic and convenient way.
4. Hot air fruit drying oven is made of stainless steel, equipped with an axial flow fan, automatic thermostatic control system and a computer control system.
5. Low noise, smooth operation, automatic temperature control, easy installation and maintenance.
6. Wide application. This hot air fruit drying machine can be used to dry variety of fruits like bluebarries, banana, lime, etc. and it is also applied in pharmaceutical industry, chemical industry, food industry and etc..
7. Various hot air drying ovens can be customized according to customers’ needs.

Product Link: http://fooddryingoven.com/food_drying_equipment/fruit-drying-oven.html
E-mail: info@
Contact: Anna Chen

According to the United States Department of Agriculture (USDA), blueberries rank high on the list of the food that are rich in antioxidant, which means they are helpful to fight disease. So blueberries are considered a kind of super food.

Dried Blueberries Have Many Uses
One common processing of blueberries is to make them dry by reducing their moisture content to a low level, to get a better preservation, or to have a further processing. Dried blueberries have been around for a long time since they were invented by Native American and First Nation in Canada.
Dried blueberries are great and perfect for baking, snacks and topping cereal, to make the blueberry-based foods delicious and nutritious. At the same time, dried blueberries are found to improve vision, clear arteries, strengthen blood vessels, enhance memory, stop urinary tract infection, reverse age-related physical and mental declines, and promote weight control.


There are Several Drying Methods for Blueberries
● Sun Drying Method
Sun-drying is the most basic and traditional way of drying blueberries, which uses solar energy as the heat source, and is working well in the hot, dry climates. Sun-drying needs a long drying period, and the drying result can be influenced by weather and environment easily, but it is still considered as an effective method for food preservation in many places around the world.
● Hot-air Drying Method
Hot-air drying is one of the oldest methods for drying food products. In this process, blueberries are continuously introduced to flowing hot air to remove their moisture. Hot-air drying is less affected by climate and hygienic conditions, but the blueberry size, the physical flow path, temperature, humidity and velocity of the air, and the design of the drying equipment affect the drying time and rate.
[url=http://fooddryingoven.com/food_drying_equipment/fruit-drying-oven.html ]Hot air circulation drying oven[/url]for blueberries
Hot air circulation drying oven is a kind of widely-used hot air drying machines for blueberries dehydration. It is working by the fan and heater device to realize circulatory hot air supply to remove the moisture content of blueberries.
We manufacture quality hot air circulation drying oven that can be powered by electricity, steam, far infrared and hot water. And we can customize the dehydrating oven based on customers’ requirements on the working capacity. Here is the video of the operation of hot air circulation fruit drying oven.
●Microwave Drying Method
Microwave drying technology use has been increased a lot, because it can produce food products of better quality than that produced in sun-drying and hot-air drying, with substantially decreased drying time, fast drying speed and high efficiency. In microwave drying, the heat generated by rotation of water molecules and ionic particles heats the blueberry to evaporate its moisture, and the drying result is mostly affected by microwave power and drying temperature.
● Freeze Drying Method
Freeze drying is one of the most sophisticated methods of drying. The freeze dry blueberry maintains all of the nutrients with minus water and intense flavor. Traditionally, freeze drying is to use flash freezing and vacuum process to remove moisture from blueberries to a mere 2% or less while retaining their original color and shape.
● Vacuum Drying Method
The moisture of blueberries can be removed under a low pressure environment during vacuum drying, thus blueberries are dried at low temperature, causing quality drying result.
● Vacuum-belt Drying Method
Vacuum-belt drying is a new drying method that can be used for fruit or fruit juice dehydrating. When drying blueberries, the product is introduced through an airlock, and is conveyed by belt over a series of plate heater to accomplish moisture removal.
● Osmotic Drying Method (Infused Dehydration Method)
In osmotic dehydrating, fresh or frozen blueberries are dipped in a soda solution to soften the skin and then are soaked in a syrup or fruit juice concentrate solution. The liquid (syrup or fruit juice concentrate) is specially projected to be heavier than the interior moisture of the blueberry and also fid the microscopic pores. The liquid will enter the interior through osmosis and drives the water from the blueberry. When the syrup or juice is fully absorbed, the process is completed with air drying to desired moisture level.

Among these methods, freeze drying is the most expensive and is mainly used in producing high value products when reservation of functional components in blueberries is needed. Osmotic dehydration has wide use in blueberry processing because it can remove large amount of water from fruits without causing phase changes, load the costly fruits with inexpensive sugar, and increase product weight. Hot air drying method can be used to dehydrate fresh, frozen and sugar-infused blueberries to shelf-life moisture content. However, hot air drying takes prolonged drying time, which results in degradation of heat sensitive components and discoloration of the final product. Microwave drying has been studied for achieving fast drying and reducing quality loss of fruits and vegetables. Vacuum drying is an applicable method for heat and oxygen sensitive foods. Featured by minimal quality loss, drying convenience and low cost, vacuum-belt drying is considered as a good method for hygroscopic and sticky-pastry products.

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Banana is one of the most widely consumed fruits in the world. It is produced in 135 countries and territories across the tropics and subtropics. India ranks first in the production, next are China, Philippines, Ecuador, Brazil, and Indonesia. The fruit comes in different size, with delicious, sweet and creamy flesh covered with a outer peel which may be green, yellow, red, purple, or brown when ripe.

Health Benefits of Banana
Banana has a high nutritional value. It doesn’t contain any fats and doesn't have any cholesterol. Banana is a good source of carbohydrates, fiber, potassium, manganese, magnesium, iron, copper, vitamins B complex and C. It also contains many antioxidants, such as dopamine and catechin. Banana helps with weight loss, improve cardiovascular health, maintain your eye health, lift your mood, improve digestion, build stronger bone, boost energy, keep the brain alert, lower blood pressure, improve kidney function, and help fight anaemia.

Why Drying Process of Bananas is Necessary?
Bananas are highly perishable due to their high moisture content and therefore very susceptible to postharvest losses during handling, transportation and storage. Thus, it is of great importance to use an appropriate process method to reduce the losses.
Drying process is one of alternative ways to preserve the food quality and increase its value. The objective is the removal of water to a level which prevents deterioration. The major motives are extension of shelf life and reduction in volume.
Drying process of banana is a process involving simultaneous heat and mass transfer. During banana drying process, moisture in bananas diffuses from the internal to the surface and evaporates into the air stream; meanwhile, heat is transferred from the air to bananas. When moisture is removed, the volume of bananas decreases.

Various Drying Methods of Banana
There are several methods to dry bananas, including sun and solar drying, hot air drying, vacuum drying, freeze drying, microwave drying, osmotic dehydration, spray and drum drying.
Sun drying process of banana
Traditional sun drying takes place by laying the banana under direct sunlight. Sun drying is cheap, but the product obtained is often of inferior quality due to contamination by dust, insects, animals and rain. Also, direct exposure to sunlight causes the loss of vitamins and unacceptable colour changes.
Solar drying process of banana
Using solar energy for food drying is environmentally friendly and economically feasible. Compared with sun-drying, solar dryers generate higher air temperatures and lower relative humidity, which results in shorter drying time and lower product moisture content. The method also protects the banana from contamination due to the higher temperature and enclosed structure. The finished product is with better quality.
Hot air drying process of banana
Hot air drying is the most commonly used drying method for food preservation and has been widely applied for drying bananas. However, due to the low thermal conductivity of banana, this method always results in low efficiency of heat transfer, which renders low energy efficiency and long drying time. The quality of the dried product is often reduced in terms of colour, rehydration ratio, texture and other characteristics.
Vacuum dryingl process of banana
Vacuum enables moisture contained in the food to evaporate at lower temperature, which gives better product quality, especially for foods which are heat-sensitive in nature. In addition, vacuum drying can help prevent oxidation since there is no air in the environment. Products dried by vacuum driers sustains better color, texture and aroma compared to those that were air-dried.
Freeze drying process of banana
For freeze-drying, the absence of liquid water and low temperature render a finished product of excellent quality with minimal reduction of volume. However, freeze drying is expensive and time-consuming for manufacturing dehydrated products.
Microwave drying process of banana
Under microwave field, microwave energy is mainly adsorbed by water polar molecules inside the food material. The polar water molecules tend to align themselves according to the electric field as they alternate at very high frequencies. Heat is produced due to friction between oscillating molecules, which results in rapid evaporation of water. Compared to conventional hot air drying, microwave drying results in a high thermal efficiency, shorter drying time and improved quality of finished product.
Osmotic dehydration of banana
Osmotic dehydration is initially started with partial removal of water by immersing in a concentrated solution of osmotic agents such as sugar and salt. Water/solutes diffuses from and into the material through a semi-permeable cell membrane, which allows water to pass through them more rapidly than sugar. The fruit is subsequently dehydrated in the air drier where moisture content is further decreased. Osmotic dehydration minimizes heat damage to the flavor, aroma and nutritional content of the product, prevents color changes and reduces the loss of volatile compounds.
Spray & drum drying for making banana powder and banana flakes
Spray drying process by spray drying machine is mainly used for drying banana fruit to produce banana powder. During spray-drying, the feeding flow of the particulate fluids is sprayed into hot air to produce dried particles. This method features rapid drying speed. By drum drying, banana pulp are dried into flakes by applying in thin layers onto the outer surface of drum which is heated by steam, and then further dried in a tunnel or cabinet dryer to 2% moisture content. The flakes are then pulverized to make powder. Drum dryers normally have high energy efficiency.

Banana Drying Equipment
Hot air banana drying oven
Hot air oven is for hot air drying of various materials including banana. The cabinet dryer uses steam or electricity as heat sources and axial flow fan for forced ventilation. Foods are placed in the trays and the trays are put on the trolley, then push into the drying room for drying. The circulation system is fully closed, most air circulates in the oven, having high thermal efficiency and saving energy. Forced ventilation combining with adjustable air distribution plates achieves temperature balance in the oven, enabling the foods to be dried evenly.
Microwave banana drying machine
Microwave drying machine adopts microwave to dry the foods, having rapid drying speed and uniform drying effect. Thermal effect and non-thermal effect works together, achieving sterilization at low temperature and short time, the flavor and nutritional components of food are retained to the maximum. Microwave works directly on the food, there is almost no other heat loss, having high thermal efficiency and saving energy. The machine is highly automatic and easy to control.

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