Comparison of drying techniques for leafy vegetables
Many years of experience have made Sormac the specialist in washing and drying delicate leafy vegetables. Drying delicate leafy vegetables requires specific expertise and is divided into two main groups: mechanical dewatering and thermal drying. The Sormac centrifuges fall into the category of mechanical dewatering and the Sormac air drying tunnels into the category of thermal drying.
Mechanical and thermal dewatering
In the past years, Sormac has marketed dozens of these innovative and extremely reliable centrifuges SC all over the world. Particularly due to their patented drive and infeed system, the machines are suitable for mechanically dewatering delicate leafy vegetables. The unique slanted drum in the centrifuge safeguards precisely even layering of the product and makes sure the leaves exit the machine undamaged.
In addition to the increasing demand for a continuous mechanical dewatering system, Sormac has observed that also an increasing demand for thermal drying systems has arisen. The Sormac air drying tunnel LDT thermally dries the vegetable product to practically 0 % residual moisture. The less moisture remains on the product, the lower the water activity or aw value.
Centrifuge or air drying tunnel
Centrifuge MC-44, MC-44/Vario
The Sormac centrifuge type MC will remove free standing water from the leaf surface. This leafy vegetable centrifuge is for smaller capacities and for all vegetable types. There are two executions, MC-44 and MC-44/Vario.
The Sormac SC-940/NextGen centrifuge is suitable for drying all kinds of leafy vegetables. Benefits are dryer produce, higher capacity, saving energy, and even higher hygiene standards.
Air drying tunnel LDT-50/5D
The air drying tunnel is ideally suitable for delicate leafy vegetables such as spinach and baby leaf, but also for cut iceberg lettuce, etc. This air drying tunnel is equiped with it’s own cooling installation.
Air drying tunnel LDT-100
For the optimal appearance and extended shelf life time. The leaves are dried with dry cool air. Moisture levels lower than 2% can be obtained.
The aw value is one of the most underestimated factors in the shelf life and quality of foodstuffs. The aw value or water activity indicates the volume and the degree of free water in foodstuffs and is therefore not to be confused with the water content. The water content consists
of “bound water” and “free water”. This “free water” is the water activity. This is the water that is available to microorganisms.
The LDT is also characterized by the high capacity the machine can process while having a small footprint. Sormac uses a floating bed, where the product floats, as it were, above the lower belt. The drying is uniform because the distribution of the drying air is independent of the layer
thickness. The internal air circulation prevents the production area from being loaded with moisture and heat. Sormac is your specialist in drying
techniques. The great variety of drying processes enables Sormac to always give good and honest customized advice and help you decide which machine best matches your requirements.
Would you like to know more about the different drying techniques? Then contact us!
Would you like to know more about the mechanical or thermal drying of leafy vegetables? Please contact us. Our sales team will provide you with the best advice!
+31 (0)77 351 84 44