This page focuses on pieces, slices and other solid foods that must retain a defined shape or handling condition. Product preparation and consistency at the dryer inlet affect airflow through the layer and the spread of final moisture. For liquids and formulation powders, use the liquid ingredient guide.
Batch tray processing can suit discrete lots or frequent product changes. Conveyor systems can suit a continuous prepared layer. The choice depends on throughput, loading practice, residence-time requirements and cleaning access. Product fragility, sticking and shrinkage should be evaluated before specifying the feed and discharge arrangements.
Consider preparation, draining or dewatering, dryer loading, heating, exhaust handling and any cooling required before packing. Uneven pieces and inconsistent layer depth may produce uneven drying. The trial should assess the driest and wettest portions of the product as well as the average result.
Provide dimensions, incoming moisture range, wet throughput and limits for temperature, colour, texture and rehydration. Describe current preparation and handling methods. Arrange a representative trial or return to the food drying overview.
