Over the last 15 years DriedFresh have developed and refined a fresh idea for drying nature's food. The company dries from fresh (no freeze-drying required) at low temperatures and Oxygen free. Food for longlife storage with a gold standard nutrient preservation status keeping nature's colours, taste and texture. It retains 100% of the plant's vitamins & natural colour, flavour, aroma, actives. It is called "Osmotic Vacuum Drying in a Modified Atmosphere" OVDMA.
"Food dried using the "driedfreshTM" OVDMA containerised drying chambers offers a unique new set of different strategies for the provision of local and international every day fruit, vegetable and soft commodities," said Richard Guy from the company.
"Building upon its successful V2.0 OVDMA dryer DriedFresh is confidently adding and modifying certain technologies that drive the dryer to produce the best dried produce in the world."
A key factor with all the changes is that all the V2.0 dryers can be retro fitted with the new developments incorporated into the V2.5.
Some of the key changes are;
New control SCADA and HMI systems to allow better automatically pushed reporting and SMS alerting to stakeholders and support personnel
Layered access to operators and support teams to allow operator adjustments to drying recipes/protocols which personalises drying recipe and build IP value for operators using these dryers.
Nitrogen generator to flush chamber of oxygen from start to finish of any drying run – this benefits in reducing bacteria count further and protects against oxidation, discolouration. The N2 generator has a take-off for other use in the facility eg N2 bag flushing when not drying mode as with pure hot water from the produce water.
A cooking option in the drying recipe for roasting converting sugars and starches, dry blanching within the drying run.
New sensors to give more information to the control algorithms which benefit the desired result for dried produce eg moisture and water activity position or protection of delicate phytochemicals.