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IR-Infrared rays found in the sun spectrum are used for Drying which protects nutri – tion, Colour aroma, essential oil, and taste.

infrared dryers-Heats the object only.
Conventional dryers blow hot air, breaking tissue of the food due to high oxidiza tion makes it dark, takes aroma and destroys nutrition. Infrared drying gently removes water molecules, without harming most of the food tissues.
Fruit Vegetables get rehydrated easily.

Products are in direct contact with IR plates consume energy directly unlike conventional drying which heats the air, then air heats the product. Infrared drying homoge – nously dries all the tissues of food equally to get a perfect drying from the inside of the product also, whereas other dryers overdry the outer part of the prod- uct and the inside tissues of the product don’t get properly dried.

Removes harmful microbes from food products.
• Final product soft and ready to consume.

• Lower OPEX per Kg compared to freeze-dried and heat, pump. and Other Conven-tional Dryers in the market. Infrated-dried final prodüet like Vegetable can be rehy-drated: