Facts About Drying
Dehydration is the process of removing free, unbound water from food, significantly lowering its moisture content. This reduction inhibits bacterial growth, mold formation, and spoilage—ultimately extending the product's shelf life. Water activity, which measures available moisture (not chemically bound), plays a key role. Pure water has an activity of 1.0, while dried foods like crackers can drop to 0.2. At levels below 0.85, microbial growth is drastically limited.
Drying food at low temperatures is essential to preserve itsnutritional value, color, aroma, and taste. Nutrition expertsemphasize that gentler temperatures lead to better qualityand longer-lasting results. However, dehydration time varieswidely depending on the type of food, its moisture and fatcontent, and its density—fruits, vegetables, herbs, and spiceseach require different drying durations.
Modern dehydrators equipped with fans offer faster andmore consistent drying by circulating warm air evenly acrosstrays. In response to expert recommendations, userfeedback, and sustainability goals, We proudly introduces itsrange of Renewable Energy Dryers, available in variouscapacities. These innovative systems ensure energy-efficient, eco-friendly dehydration while maintaining highstandards of food quality and preservation.
