Dehydration Systems
Retention of Color, Aroma & Nutrients
SS Engineers & Consultants designs drying processes that preserve natural color, aroma, and nutrients. By balancing temperature, airflow, humidity purge, and residence time, we prevent surface sealing (case-hardening) and protect pigments (chlorophyll, carotenoids), volatiles (terpenes), and bioactives (polyphenols, curcumin).
From tray dryers to multi-zone conveyors, our profiles use gentle setpoints, staged ramping, and controlled venting to maintain bright appearance, intact essential oils, and target moisture/aw values—backed by recipe libraries and trend logging for QA and export compliance.
- Gentle temperature bands (35–65 °C typical for herbs/spices) with staged ramp & soak
- Timed humidity purge/venting to drive diffusion without overdrying the surface
- Balanced airflow (cross/impingement) across bed depth to minimize gradients
- Option for HEPA intake & low-micro operation for sensitive botanicals
- Inline moisture checks; optional NIR/moisture sensors for closed-loop control
- Recipe management with trend charts, alarms, and batch reports (CSV/OPC-UA)
- Profiles validated on representative lots; guidance on pre-treatments (cut size, blanching)
See it in Action
Design for Quality, Not Just Dryness
We tune temperature, airflow and venting to your product chemistry—backed by data logging and export-compliant records.
Contact Our Experts