The drying process is a balance of time, temperature, humidity, air flow, and bed depth through a continuous conveyor tunnel dryer. It is divided into three zones, each with its own controls for regulating temperature and air velocity. The process can produce whole dry pieces and can dry pomace leftover from juicing. Air drying is a validated process that gives you a final product with water activity below the threshold for microbial growth. After the fruit or vegetable is dried, it is milled to various particle sizes based on product specification. Utilizing air classification milling, the process can achieve particle sizes as fine as 100 mesh. This capability creates powders that work well in a variety of foods and other applications.
