Grapes are dried to produce raisin or kishmish (as commonly known in India).
There are four primary methods for producing raisins which are :
Traditional natural drying, Dehydration, Continuous tray, and dried-on-the-vine methods. The most popular and commonly used one is the natural drying method.
Drying rate can be increased if RH is maintained at 25% and temperature at about 35ºC.
Natural drying process depends upon the humidity & temperature level of the environment. As a result of humid conditions, drying cannot be achieved within the desired time-period. High humidity also affects the quality of the output.
TDS provides desiccant based dehmidifiers (manufactured by Bry-Air) on rent along with technical manpower to achieve the ideal conditions. This increases the drying rate and saves both time & money.
Kattha is an extract derived from the hardwood of khair (Acacia catechu) by boiling. It is a clay-colored crystalline substance used in the preparation of “pan,” a chewing material popular in Asia and East Africa.
Katha is dried by cold room drying process. The moisture levels are reduced from typically above 50% to about 12-15%. The temperature in the cold room is maintained at slightly above 0ºC, throughout the process time. However, the process takes a long period of about 24 days.
Natural process drying depends upon the humidity & temperature level of the environment.As a result of which during humid conditions, drying cannot be achieved within the desired time-period. High humidity also affects the quality of the output.
RH to be maintained at 12-15%.
Low pressure drying techniques, can reduce the drying period substantially. TDS provides desiccant based dehmidifiers on rent along with technical manpower to achieve the desired RH level of 12%-15%.