FOOD DEHYDRATOR MANUFACTURER IN INDIA
A Food Dryer Dehydrator is an equipment that removes moisture from various food items such as vegetables, fruits and nuts etc. A food dehydrator aids in the preservation of the food items by removing moisture using various heat sources such as Convection or Radiation. As one of the leading Food Dryer Dehydrator Manufacturer in India, MAAN GLOBAL INDUSTRIES, brings together the expertise, knowledge and experience in Food dryer equipment manufacturing processes. One of the best food dryer and food dehydrator manufacturer in India, Nepal, Oman, Kenya, Abu Dhabi, Kuwait, Saudi Arabia, USA, Canada, Zimbabwe, SriLanka and Indonesia.
Extending the useful life of various fruits and vegetables would ensure their availability for a longer period of time. There are several methods of post- harvest processing available to assist in this regard. One reasonably convenient way to increase the ‘shelf-life’ of various fruits and vegetables is by drying them. With proper storage and handling, dried food products can be enjoyed several months after freshly grown local produce has disappeared from the local markets.
These days food dehydrators consume low-power through convection in which heated air flow is used reduce the water content of food items. The water content of food is usually very high, ranging from 80–95% for various fruits and vegetables and 50–75% for various meats. Removing moisture from food restrains various bacteria from growing and spoiling food. Further, removing moisture from food dramatically reduces the weight and often volume of the food, making it easier for storage. Thus, food dehydrators are used to preserve and extend the shelf life of various foods. Best commercial food dehydrator manufacturer in Mumbai, Hyderabad, Delhi, Bangalore, Assam, Chennai, Pune, Kolkata, Punjab, Himachal Pradesh and Haryana.
Most foods are dehydrated at 130 °F (54 °C), although meats being made into jerky should be dehydrated at a higher temperature of 155 °F (68 °C) — or preheated to that temperature — to guard against pathogens that may already be in the meat. The key to successful food dehydration is the application of a constant temperature and adequate air flow. Too high a temperature can cause hardened foods: food that is hard and dry on the outside but moist, and therefore vulnerable to spoiling, on the inside.
Best Food dehydrator manufacturer in Mumbai, Hyderabad, Bangalore, Delhi, Uttar Pradesh, Ahmedabad, Kolkata, Chennai, Pune, Bihar, India.
History of Food Drying and Food Dehydrators
Food dehydration dates back to 12,000 B.C.E., when evidence suggests that Egyptians used the desert heat to dry fish and poultry. The sun continued to be the main dryer until the Middle Ages, when residents of cooler, wetter Europe began constructing buildings specifically designed to dehydrate food, which came to be known as still houses. Here, fruits, vegetables, herbs, and other foods were strung across a room and dried by the heat of a fire.
Later in the mid-1800s, French inventors Masson and Chollet developed mechanized food dehydrators in which dehydration of vegetables was achieved with air heated to 105 degrees Fahrenheit (40.5 degrees Celsius), then compressed into vegetable cakes.
Moisture Content in Various Food Items and the Affect of Dehydration on them:
§ Mangoes contain 85% moisture by weight and only 15% of ‘solids’ which are predominantly natural sugars, as well as connective fibrous material.
§ Peppers contain 93% moisture by weight and only 7% of solids.
§ Tomatoes contain 95% moisture by weight and only 5% of solid material in its flesh.
§ Ginger contain 91% moisture by weight and a temperature of 55 degree Celsius to 60 degree Celsius is required for dehydration and for an approx. time of upto 3 hours.
§ Onions contain 88% moisture by weight. Table below shows chemical composition of onions dried at various temperatures.
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