Dry fruits and herbs
Define the product, drying requirements and equipment criteria.
Project overview
- Inputs
- Wet fruit: batch mass, wet-basis moisture, piece dimensions and heat sensitivity.
- Outputs
- Dried product + removed water. Quality criteria and final moisture to confirm.
- Information to clarify
- Throughput, acceptance criteria, budget, supplier data and applicable documents are not assumed available.
Category illustration. No model offered for sale.
Questions to resolve
Material, wet mass, initial/final moisture, heat sensitivity, energy, space and cleaning.
Process stages
Characterization → preparation → drying trial → checking → packaging.
Educational mass balance
Assumptions: wet-basis moisture, conserved dry matter, no solid loss. This does not size equipment or predict duration or consumption.
FAO — Fruit and vegetable processing
Inputs
Wet fruit: batch mass, wet-basis moisture, piece dimensions and heat sensitivity.
Outputs
Dried product + removed water. Quality criteria and final moisture to confirm.
Essential equipment
Preparation, drying, weighing and moisture measurement; packaging as required.
Options to assess
Options only after requirements are defined: automation, energy recovery, storage or additional instrumentation.
Site and utilities
Layout, access, loads, ventilation and available utilities; power, voltage, water and drains to confirm.
Cleaning
Contact materials, cleaning method, residues and disassembly to validate for the application.
Required tests
Drying curve, moisture uniformity, quality and cleaning on representative samples.
Missing information
Throughput, acceptance criteria, budget, supplier data and applicable documents are not assumed available.