Technical comparison of drying technologies

Tests and comparisons

RTD

Heat Drying

Freeze Drying

Drying technique

CoNutri-RTD at35℃

Temperature>100℃

Mostly used on produces

*Some pressurize>8kg

*Vacuum

*Freeze (-40~-50℃)

Empty machine drying test

Operation 5min/Chamber moisture under 11%

N/A

N/A

Drynig time

Around 48 hours

Around 13 hrs

Around 24 hrs

Capacity

Around 150kg

Around 250kg

Around 80kg(Chamber is round with limited space)

Energy consumption

7HP

Heating & circulation very energy-consuming

15HP/Vacuum & freeze very energy-consuming

Product quality

Preserves nutrition, fragrance, color, texture; 90% of reconstitution

Nutrition damaged, fragrance is ok

Freeze and vacuum causes loss of fragrance and damaged color and texture

 

 

Performance comparison among various drying technologies

  

 

Comparison of other drying methods

 

The traditional sun drying method 

It completely depends on sunlight to dry fresh herbs and plants.

Disadvantages: No control over weather changes, poor environmental exposure, many polluting sources; such as flies, fruit flies, etc., leading to poor hygiene and quality.

 

Heat drying method 

It is exposing fresh plants or herbs to temperatures above 100℃ in order to be dried. Disadvantages: There are several plants that are extremely sensitive to heat, to the point that heating them might destroy the nutritious and medicinal ingredients; such as vitamins, enzymes, polyphenols, botanical proteins, essential oils... and so on, due to high temperature and deterioration.

 

Freeze drying method 

It is exposing the product to a very low vacuum leading to low temperature and dehydration. Disadvantages: Loss of aromatic qualities and denaturation of proteinic nutrition.

 

 

 

PATENTS

Taiwan  No.M505146         China  ZL 2012 8 0074768.2              Russia  No.2015105362

Japan    No. 5971505            EU     12  881  247.6 - 1659                USA   US9420823 B2

 

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