*Spray Dried Tomato Powder (by evaporation)
*Carrot (Slices, Flakes, Granules and Powder)
*Cabbage (Leaves and Powder)
*Mushroom (Sliced- champignon type)
*Garlic (Flakes, Granules and Powder)
*Onion (Flakes, Granules and Powder)
*Green Pepper Piece
*Green Onion Piece
Powder, Granule, Flake and Slice...
Drying and storing the food is provided by the evaporation of the excess water found in foods by that way bringing the microorganisms into a situation where they can not maintain life. By that way microorganisms would not cause the degradation of food and this feature allows long-term storage.
With the development of technology, the drying method (air-dried) in a short time was developed with the air flow in machines. Machine drying method for sure superior than sun-drying process in all respects. In sun-drying method, besides the contamination of dust and other undesirable foreign materials in the product, the microbiological quality will be reduced and significant color losses will occur.
Another benefits of drying can be listed as follows:
• As the volume of dried fruit and vegetables decreases and their weight decreases, the packaging costs are reduced and it is easy to transport them.
• Dried fruit and vegetables are used more widely.
• Dried fruits and vegetables are cheaper than canned fruits and vegetables.
• Dried fruits and vegetables have higher nutritional and caloric value than the fresh fruits and vegetables when they are eaten in the same quantities.