タイトルまたは説明

Drying - the most effective, proven for thousands of years method of preservation and long-term storage of all nutrients and medicinal properties of fruits, berries,

vegetables, spicy and medicinal plants.



Numerous researches of scientists, both domestic and foreign, which show that in different ways of

canning vegetables, fruits and berries loss vitamin C make up:



freeze: *0 *5%

- in canned vegetables

and fruit: ****0%

- in pasteurized juices: ****5%

- jam and jam: ****5%

- in quality dried fruits: **7%

Dried fruits obtained by natural drying are the most valuable and useful for health. But today, many

manufacturers use the chemical method. Most dried fruits that are found on sale, obtained by rapid

drying using sulfur dioxide and similar substances. Sulfur dioxide (SO2) - aka sulfur dioxide (sulfur

dioxide), which is released during combustion and firing of sulfur-research Institute of sulfides.Of

course, it should be noted that the concentrations of such hazardous substances are strictly specified,

and sharply-Mantovani dose in theory should not cause harm. But are you willing to risk your own-m

health, believing that the unnamed manufacturer was honest?



But we have a solution!!!



Developed and manufactured jointly in the production of MIC universal low-temperature drying systems

of the type kamernogo working with the use of IR emitters and allow you to dry a variety of fruits,

vegetables, mushrooms, berries, herbs at a temperature of ****5 degrees C. Industrial installation with

forced heat exchange is the most modern development. The technology of infrared reversible drying

allows you to dry the product from the inside. Due to the special design of the heating elements, the

spectrum of their radiation is close to the natural solar spectrum in the infrared part of it, which allows to

obtain a dried product with the preservation of color, taste and smell, as well as the organic structure of

molecular compounds. This technology of selective active dehydration of the product under the action of

infrared radiation of a certain wavelength, without the use of intense heating. Unlike other types of drying

(convection and sublimation), this technology allows you to maintain the quality of the product

organoleptic, bring its recoverability to almost **0%, to preserve vitamins, at the same time significantly

reduce the timedrying and to reduce the residual vlajnost.It should be noted that in the process of drying

the product is sterilized, which allows you to store food indefinitely.

The electronic control system allows you to maintain the drying temperature to within 1 degree C in the range from *0 to *0 degrees.S. AFR.

The units are available in two versions: 1. Case-stainless steel, pallets-stainless steel; 2. Housing-galvanizedmetal with powder coating

(certified for use with the food industry), pallets - stainless steel.



Technical parameters