Food drying applications begin with the material. Product form, moisture, temperature sensitivity and loading method shape the process discussion.
Fruits
Fruit pieces and slices are evaluated around cut size, starting moisture, color and final texture.
Vegetables
Vegetable and root products are reviewed around preparation, loading, airflow and target moisture.
Herbs and Spices
Leaf, herb and spice materials need careful handling and clear quality priorities.
Tea and Medicinal Plants
Tea and botanical materials are considered around temperature sensitivity and product form.
Coffee, Cocoa, Nuts and Seeds
Seeds, nuts, coffee and cocoa differ in shape, density and moisture movement, so project inputs matter.
Seafood and Meat
Seafood and meat applications require a clear process brief, loading plan and finished-product target.