Food Drying Methods Compared

Описание: Ever wondered why some dried fruit tastes amazing while others are bland and chewy? The answer lies in how moisture gets removed during processing. In this video, we break down the four main food drying methods used in commercial manufacturing and reveal which ones actually preserve the nutrition you're paying for.

Spray Drying:
✅ Processing time: Minutes
❌ Temperature: 150-200°C
❌ Nutrient retention: Low to moderate
📦 Best for: Milk powder, instant coffee, flavorings

Air Drying:
✅ Equipment cost: Low
⚠️ Processing time: Several hours
❌ Nutrient retention: Moderate (40-60% vitamin loss)
📦 Best for: Herbs, grains, hardy vegetables

Freeze Drying:
✅ Nutrient retention: 90-97%
✅ Texture: Light and porous
❌ Processing time: 24-52 hours
❌ Energy consumption: Very high
📦 Best for: Premium products, emergency rations

Advanced Microwave Vacuum:
✅ Nutrient retention: 90-97%
✅ Processing time: 10-60 minutes (28x faster)
✅ Energy use: 70-90% lower than freeze drying
✅ Scalability: Excellent
📦 Best for: Nutrient-dense snacks, functional foods, powders, dairy, seafood and more.

Learn more about advanced food drying technology: https://hubs.la/Q03YDs380

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