Utilization of Efficient Industrial Dehydrators for Optimal Food Product Uniformity
The primary objectives during food dehydration are to achieve lethality requirements and desired finished product characteristics. Any inefficiency in dehydrator performance can have a negative impact on the quality, yield, and safety of ready-to-eat (RTE) processed meat and poultry products. All too often the dehydrator controls system is used as the sole source to determine performance metrics. However, it is equally important to periodically validate both the dehydrator and product performance to ensure that the equipment is functioning as intended and that it is capable of achieving the thermal processing parameters outlined in the dehydration cycle.
Permanent Air Balance Ensures Repeatable and Consistent Processing Conditions
It’s important that the thermal processing technology being utilized to dehydrate food products delivers the uniformity and efficiency that no other industrial dehydrator can match. Permanent air balance of supply and return air results in full control of the all-important “breakpoint” – the physical point at which the high velocity air mass collides with the low velocity air mass. If the breakpoint stays where it’s supposed to be, you’ll achieve repeatable process and quality, day after day, resulting in the most uniform dehydrated product. Ultimately, consistent processing conditions are key for optimal food dehydration.
Source Equipment that Consumes Less Energy
If you’re sourcing industrial dehydration equipment, the most energy-efficient models feature a single inlet, backward incline fan which uses less horsepower to achieve the required airflow for uniform dehydration. An energy-saving heating and air handling system adds up to the lowest possible cost of ownership, something that Marlen industrial dehydrators are known for delivering.
Integrated Control Systems for Complete Data Reporting
Robust industrial dehydrators are equipped with controls that feature ‘auto-report’ which collects, and emails completed dehydration-cycle data so that plant management can stay in the loop, even when they are not in the plant. Data reporting is a critical step which falls under HACCP Principles and Application Guidelines to support the microbiological safety of foods.
Innovative Thermal Food Processing Equipment is Key to Successful Food Dehydration
From robust sanitary construction and the most efficient mechanical design to the fans, ducts, air plenum and alternating dampers, innovative thermal food processing equipment is equipped with all of these features that work together to enhance airflow, resulting in consistent processing conditions for precise repeatable results. Marlen’s industrial dehydrators feature a shaft and gearbox driven damper design which replaces unreliable roller-chain drives. Its pitched roof allows for drainage from the center to sides and drains to the front side of the dehydrator for the most hygienic design. Hinged supply ducts allow for safe and easy access to dampers and/or clean-in-place nozzles for added sanitation. Easy access to the psychrometer pan assembly for access to wet and dry bulbs for routine maintenance is also key for achieving the desired moisture content of a dehydrated food product.
Factors that Affect Food Dehydration
That are a number of factors that affect food dehydration. Most counties within the United States have an extension office. Local extension services are sponsored by the Department of Agriculture in collaboration with land-grant universities. These Cooperatives offer a significant amount of research-based information to the public relating to agriculture and food safety. For example, when searching on factors that affect food dehydration, we found several sponsored topics, including:
We encourage you to take advantage of all the free resources available to you regarding dehydration of food products.
