Applications

Effective & Efficient

CDT’s infrared drying systems not only reduces the process time but also removes the need for water in the process. Our technology is proven to be more effective in blanching, peeling and drying.

FRUIT DRYING SOLUTIONS

Fruits are often canned or dried for later use or to mix into other products. With the increased awareness of the benefits offered by fruit, many health food products now included dried fruit. Traditional preparation method involves either blanching and then drying the fruit or the use of lye to peel the skins off the fruit before the actual preservation process. Not only is the traditional method time consuming but also has negative environmental impacts. Blanching the fruit requires using significant amount of water that then needs to be treated. Furthermore, using lye to peel the skins off the fruit requires additional water to wash the fruit leading to more water and wastewater issues. CDT’s infrared drying systems not only reduce the process time but also remove the need for water in the process. Working in conjunction with multiple research projects, CDT’s technology was proven to be more effective in not only blanching the fruits but also in the peeling and drying process as well. 
Feature Benefits
Blanches without need for water
Reduces water and wastewater treatment cost
Dries and blanches in one step
Significant process time and space saving
Stainless steel construction
Years of worry-free operation
No moving parts
Low maintenance
Proven safe design
Rated by multiple rating agencies for safe operation in multiple locations to reduce approval process paperwork
No need for chemicals
Reduces environmental impact and helps makes production process safer
Higher efficiency
IR heats the product directly leading to lower energy use
Uniform heating
Removes only the moisture without overheating the products
Quicker response time
Lower operating cost and space requirement

CDT INFARED SYSTEMS​

The systems are configured based on a common platform with heaters, conveyors, blowers, and controllers. This allows the system to be optimized to the product being processed.


Stainless steel construction allows the system to be used in food processing locations with little to no maintenance. CDT’s demonstration lab allows samples to be tested to verify process and design configurations

Drying Time & Max Temp of Fruits Processed w/ Infrared Oven
Product Drying Time Max Temp (F) Beginning Moisture (%) Finish Moisture (%)
Kiwi
240
155
81%
8%
Blueberries
60
320
85%
14%
Grape pomace
45
140
50%
5%
Apples
135
150
86%
20%
Cranberries
15
245
18%
13%
Strawberries
180
140
88%
8%
Plums
300
185
90%
10%
Oranges
120
185
85%
20%
Lemons
180
160
85%
6%