Reducing the external moisture content can be performed by drying the coal in drying cabinets. At the same time, different required drying temperatures are determined for different types of this material. For example, hard coals are processed at 40 ˚С, and brown coals at 50 ˚С. In addition to external moisture contained on the surface, in cracks and pores, analytical moisture is also distinguished, which is removed in cabinets for drying coal at a temperature of 105 to 160 ˚С. Infrared drying technology completely sterilizes the product, thereby contributing to the long-term storage of the product.

Infrared drying equipment is absolutely economical and fast in achieving the desired result.

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Cheese contains milk proteins, milk fat, mineral salts, vitamins and organic acids, so its nutritional value is very high.

Cheese among all fermented milk products has the longest shelf life, but still, no matter how long it is stored, spoilage cannot be avoided. The solution to this problem: infrared drying technology.

Infrared rays directly affect the cheese without destroying its structure.

In this case, drying occurs as evenly as possible, without giving preference to the surface layer of the cheese, in which, usually, during vacuum drying, for example, moisture is removed first.

Infrared drying technology preserves as much as possible all the useful substances, trace elements and fats of the product without changing its shape and color.

Also, the cheese becomes even more aromatic and more characteristic in taste. And IR rays completely sterilize the product, extending its shelf life and providing protection against harmful microorganisms.

After drying, the cheese can be immediately packaged for use as a snack or as an additive to various dishes or as a cheese concentrate in the food industry.

Output of finished products: 68%.

The post Drying cheese first appeared on UkrSushka.

Dried Offal is a natural treat for dogs.

How to improve the quality of this product and make it useful for a long time?

The answer is infrared drying technology.

Infrared drying technology allows you to brighten the taste and flavor of the product, without adding salt, preservatives, color fixatives, etc.

Dried offal fully retain their useful qualities, shape and color.

Infrared rays directly affect the product, which makes drying as even as possible.

IR rays completely sterilize the product, extending its shelf life and protecting it from harmful bacteria and other microorganisms.

All types of offal can be dried: tongue, liver, kidneys, brains, heart, beef udder, diaphragm, meat and bone tails, etc. After drying, offal is ready for packaging.

The post Offal drying first appeared on UkrSushka.

Infrared drying technology preserves all the beneficial substances of maggots and does not damage their structure.

IR rays dry the product as evenly as possible without leaving any areas wet or dry.

1 kg of dried maggot contains 3 times more larvae than 1 kg of live weight, while the price remains almost unchanged.

At the same time, the nutritional value of the dry product is higher, since all the benefits are preserved and the period of which is long: infrared drying technology completely sterilizes the product, thereby extending the shelf life and protecting it from harmful bacteria and microorganisms.

Dried maggots grounded into flour, which is used for the various purposes  (food, food supplement), as well as for pharmaceutical and cosmetic purposes.

Maggot flour is used as the most valuable biohumus, which can be used in crop production.

Пророщенная пшеница Drying germinated wheat

Sprouted wheat is a wealth of useful vitamins and trace elements for human body.

Wheat germs perform a cleansing function in the human body. They dissolve gluten, which is formed in the intestines, and protect against the occurrence of a dangerous disease – cancer.

In addition, cereal grains are a source of zinc, vitamin E, and vegetable fiber, which are necessary for cell regeneration and normalization of the gastrointestinal process.

This is perhaps the most powerful nutritional supplement that should be in the diet of every person.

Drying of germinated wheat is carried out in order to prepare the product for further use for the specified purposes.

For example, grinding in order to obtain flour.

In the process of this preparation, the most important thing is not to destroy and not lose all the benefits of the composition of wheat, otherwise there will simply be no point in using it. Infrared drying equipment successfully copes with this task.

When drying, none of the vitamins and trace elements die, the color and shape of the product remain unchanged. The flavor and taste become more intense.

The most difficult and important step in working with germinated wheat is drying.

The grinding stage becomes confident and calm, thanks to the professional work of infrared drying equipment.

The post Drying maggots first appeared on UkrSushka.

Starch is used in the food industry as a thickener, stabilizer, filler and carrier for food colors and flavors.

Drying of starch is an indispensable process by which the preservation and improvement of the quality of the product is achieved.

In starch drying technology, it is very important to specify the correct temperature and follow the process carefully.

Infrared starch drying technology solves the following problems found in other types of industrial drying equipment:

Dusting;

Clustering: the product does not lose its crystalline structure and, consequently, its anisotropy;

The appearance of cracks in the grains of dry starch;

The appearance of foreign smell and taste.

The post Drying starch first appeared on UkrSushka.

Here are some of the few benefits that this product has on our body:

Chlorophyll increases the level of hemoglobin in the blood, improves liver function.

Tryptophan – helps in the formation of serotonin – the “happiness hormone”.

Lysine is indispensable for tissue repair and growth, as well as for the synthesis of hormones.

Phenylalanine helps the work of the central nervous system.

Wheatgrass is even very useful for animals!

Drying of green shoots of wheat is carried out in order to prepare the product for further use for the specified purposes.

For example, grinding in order to obtain flour.

In the process of this preparation, the most important thing is not to destroy and not lose all the benefits of the composition of wheat, otherwise there will simply be no point in using it!

Infrared drying equipment successfully copes with this task!

When drying, none of the vitamins and trace elements die, the color and shape of the product remain unchanged.

The flavor and taste become more intense!

The most difficult and important step in working with wheatgrass is drying!

The grinding stage becomes confident and calm, thanks to the professional work of infrared drying equipment.

The post Drying green shoots of wheat (wheatgrass) first appeared on UkrSushka.