PRODUCT CATALOGUE

DEDICATED DRYING MACHINES MANUFACTURERPRODUCT CATALOGUEDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTUREROUR DEDICATED FOOD DRYING SOLUTIONS HOT AIR FOOD DEHYDRATOR INDUSTRIAL VACUUM FOOD DRYERDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERDedicated Drying Solutions FOOD FREEZE DRYER Application Lab D-198, Mundka Industrial AreaCorporate Office Tel +91-9643480893 Delhi-110081KDM Analytical +91-9540666954 web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089 E-mail [email protected]

DEDICATED DRYING MACHINES MANUFACTURERDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERDrying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration isthe process of removing water or moisture from a food product. Removing moisture from foods makesthem smaller and lighter. Dehydrated foods are ideal for backpacking, hiking, and camping because theyweigh much less than their non-dried counterparts and do not require refrigeration. Drying food is also away of preserving seasonal foods for later use.Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. Bacteria,yeast, and molds must have a sufficient amount of moisture around them to grow and cause spoilage.Reducing the moisture content of food prevents the growth of these spoilage-causing microorganismsand slows down enzymatic reactions that take place within food. The combination of these events helpsto prevent spoilage in dried food.The preservation of foods by drying is based on the fact that microorganisms and enzymes need water inorder to be active. In preserving foods by this method, one seeks to lower the moisture content to a pointwhere the activities of food-spoilage and food-poisoning microorganisms are inhibited. Dried, desiccated,or low-moisture (LM) foods are those that generally do not contain more than 25% moisture and have awater activity (aw) between 0.00 and 0.60. These are the traditional dried foods. Freeze-dried foods arealso in this category. Another category of shelf-stable foods are those that contain between 15% and50% moisture and an aw between 0.60 and 0.85. These are the intermediate-moisture (IM) foods.Dehydrated products readily take up moisture when immersed in a liquid medium, leading to significantDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERchanges in their thermophysical properties. The rehydration kinetics, the structural properties (apparentdensity, true density, specific volume and internal porosity), the viscoelastic behavior (compressiontests), and the flavor losses were the important parameters during rehydration of various fruits andvegetables. The effect of temperature on the above properties are also impact on some fruits andvegetables dehydrated by different drying methods (convective, vacuum, freeze, and osmotic drying).The results showed that the water temperature influences the rehydration kinetics and the equilibriummoisture content of the rehydrated. The structural properties of rehydrated foods appear to show ahysteresis compared to those measured during dehydration processes. The shrinkage that takes placeduring dehydration prevents rehydration and produces products with lower apparent density and higherporosity. Structural damages that occur during drying seem to affect also the viscoelastic behavior of therehydrated foods and the hysteresis phenomenon is also impact on the textural properties, with a degreevarying between the different drying methods.OUR DRYING SOLUTIONSConvective drying: Convective method of drying is employed to remove water from the food substancesthrough the application of heat in equipment meant for drying. Hot air is allowed to pass through theproduct in a manner to transfer the heat to the food and moisture is removed.Vacuum drying is the mass transfer operation in which the moisture present in a substance usually wetsolid is removed by means of creating vacuum. In chemical process industries like food, pharmaceutical,agricultural, textile, paper & pulp etc. drying is an essential unit operation to remove moisture. Vacuumdrying is generally used for the drying of those substances which are hygroscopic and heat sensitive andis based on the principle of creating a vacuum to decrease the pressure below the vapor pressure of thewater. With the help of vacuum pumps, the pressure is reduced around the substance to be dried. Thisdecreases the boiling point of water inside that product and, thus, increases the rate ofevaporation significantly. The result is a significantly increased drying rate of the product. The pressuremaintained in vacuum drying is generally 0.0296 –0.059 atm and the boiling point of water is 25 -30 0 C.The vacuum drying process is a batch operation which is performed at reduced pressures and lowerrelative humidity compared to ambient pressure. That is why the drying occurs faster under theseconditions without oxidation.Freeze-drying—technically known as lyophilisation, or cryodesiccation is a dehydration processtypically used to preserve a perishable material or make the material more convenient for transport.Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow thefrozen water in the material to sublimate directly from the solid phase to the gas phase.Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTUREROUR APPLICATION AND PRODUCT DEVELOPMENT SUPPORTDedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERRehydration of Dehydrated FoodsDehydrated products readily take up moisture when immersed in a liquid medium, leading to significantchanges in their thermophysical properties. The rehydration kinetics, the structural properties (apparentdensity, true density, specific volume and internal porosity), the viscoelastic behavior (compression tests),and the flavor losses were taken care during rehydration of various fruits and vegetables. The effect oftemperature on the above properties is also important for some fruits and vegetables dehydrated bydifferent drying methods (Convective i.e Hot Air Drying, Vacuum Drying, Freeze Drying, and OsmoticDrying).The structural properties of rehydrated foods appear to show a hysteresis compared to those measuredduring dehydration processes. The shrinkage that takes place during dehydration prevents rehydrationand produces products with lower apparent density and higher porosity. Structural damages that occurduring drying seem to affect also the viscoelastic behavior of the rehydrated foods and the hysteresisphenomenon is also observed at the textural properties, with a degree varying between the differentdrying methods. The characteristics of dehydration and rehydration kinetics determined the productquality.Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERATMOSPHERIC HOT AIR DRYINGDrying of any food products play an important role so far quality of the dehydrated products areconcerned. Normally dehydration of food products are carried out by removing of moisture from thesurface and core of the product. In case of surface drying, most of the moisture's are removed from theproducts 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 verycritical and requires special thermal treatment for dehydration, so that the product quality can bemaintained along with their rehydration kinetics.There are several drying techniques availableHot 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 is100 0 C. The food materials contain water in the form of moisture and during removing moisture, we areusing various techniques like Hot Air Drying, Vacuum Drying, Freeze Drying etc by maintaining wateractivity in the range of 0 to 0.6.HOT AIR DRYING is most suitable and economical drying technique to remove moisture from the surfaceof the product by maintaining color, texture, aroma, structure, nutritional value etc upto the residualmoisture content in the range of 20 to 25 % safely within the product without degradation. For removalof core moisture combinational drying technique is more effective so far product quality is concerned.Shelf life of the dehydrated products is depending on residual moisture and water activity.Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERVACUUM FOOD DRYING TECHNIQUEThe use of vacuum combined with heat can be an effective method for drying. Lower moisture contentcan be achieved when using a combination of vacuum and heat compared to heat alone (particularlywith products that are porous or have a very high surface area). The use of vacuum drying has shownfurther improvement in quality of food products. It reduces thermal stress and sustains better colour andtexture of dried products compared to those that were air-dried. Rehydration kinetics is quite good.A vacuum drying system consists of the vacuum chamber and source of the heat. Both oil-sealed and oil-free (dry) mechanical vacuum pumps can be used. A condensate trap (typically cooled to very lowtemperatures) is also used to pump and trap the liquid(s) to be removed. Base pressures of less than 0.1Torr (1,333 × 10-4 bar) are often required, depending on the liquid to be removed and the temperatureswhich we want to achieve. Care should be taken to protect oil-sealed pumps from the liquid andoperating the pumps properly to minimize the impact of the liquid vapours being ingested into the pump(often with the use of a gas ballast and/or gas purge).The vacuum drying process often involves multiple steps of applying heat and vacuum. Reducing thepressure (applying vacuum) at the surface of a liquid (such as water) will allow the liquid to evaporatewithout elevating the temperature. The evaporation of the liquid will continue until the product is driedor until enough heat is removed (through evaporation) that the remaining liquid freezes. At this point thedrying process continues as sublimation which is much slower compared to evaporation. In general, thisis not desirable. The purpose of heat is to maximize drying while preventing freezing of the liquid. Thereare several methods of applying heat to the product being dried. Some products have temperaturelimitations which may impact the methods that may be employed. These methods include:Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURER  Preheating the product using a variety of methods prior to placing into the vacuum chamber.  Preheating the product in a specially designed vacuum chamber that is configured to provide convection heating.  Heating the walls of the vacuum chamber.  Heating the shelves inside the vacuum chamber. This technique can apply heat directly to the product by contact to the shelf.  Flowing hot gas, such as nitrogen, into the chamber. This can be done using a variety of techniques.  Using infrared heating sources - vacuum infrared drying . This non-contact method can be an effective and costly method of transferring heat to a product under vacuum .  Using microwave heating sources. This technology is advantageous for bulk products with poor thermal conductivity. The microwave vacuum technology is used for high-end drying applications of thermal sensitive products like fruits and vegetables in order to achieve higher product qualities and shorter drying times. Microwave drying is more convenience in compared to conventional drying methods and it offers many kinds of advantages. This technology is suitable for a wide spectrum of food e.g. strawberries, cranberries, banana, carrot, honey, mushrooms etc. but only the demerits is that the technology do have high ownership cost and return of Investment duration is quite slow .Vacuum drying of food products is an unique solution as the boiling point of water act as a negativecoefficient of atmospheric temperature i.e at lower atmospheric pressure boiling point of waterreduced,and residual moisture 1 to 3% can be achieved safely without product degradation and this isthe only reason why vacuum drying can able to retain high nutritional value, color, aroma, texture,structure etc.Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India

DEDICATED DRYING MACHINES MANUFACTURERBASIC PRINCIPAL OF FREEZE DRYINGFreeze Drying is carried out using a simple principle of physics sublimation. Sublimation is the transitionof a substance from the solid to the vapour state, without first passing through an intermediate liquidphase. Freeze Drying is performed at temperature and pressure conditions below the triple point, toenable sublimation of ice. The entire process is performed at low temperature and pressure by applyingvacuum, hence is suited for drying of thermolabile compounds. The concentration gradient of watervapour between the drying front and condenser is the driving force for removal of water during FreezeDrying.Basic components of a Freeze dryerConstruction and main components of freeze dryer: 1. Vessel, shelves, trays and vapor condenser: 2.Refrigeration compressor 3. Vacuum pump. Residual moisture in the range of 1-3% can be achieved withhigh dehydration kinetics.Dedicated Drying Solutions Tel +91-9643480893 Application Lab +91-9540666954 D-198, Mundka Industrial AreaCorporate Office Delhi-110081KDM Analytical E-mail [email protected] web www.kdmanalytical.comB-2/41 First Floor, RohiniSector-16, Delhi-110089India