Dried tomatoes in oil

Ingredients: Dried tomatoes, refined sunflower oil, olive oil, sea salt. Selected tomato varieties are used for this product. After harvesting, tomatoes have been treated and dried by using ACM-2000 technology at temperatures ensuring that the nutritional value of products is preserved to the greatest extent. Dried tomatoes are packed in a mixture of sunflower and olive oil and then pasteurized. Contains no additives or preservatives. Serving suggestion: Ready-to-eat food or addition to meals and salads.   Nutritional value for 100g of product Energy value: 1782 kJ/426 kcal Fat content: 23.26 g Total saturated…continue reading →
Blueberry drying process

Blueberry drying process

In the drying facility ACM-2000 blueberry that originated from Srbijasort Bluecorp was dried. The drying process lasted 52 hours at low temperatures ranging from 50° to 55°C up to the average moisture content of 16% in dried blueberry. Sensory characteristics of dried blueberries in terms of color, consistency and aroma have been highly evaluated by the consumers. Drying at low temperatures allows pigments, vitamins and other minerals to be preserved which are very useful for human health preservation. In this way, dried blueberry does not contain any additives such as preservatives and sugars. Due to its consistency, dried blueberry…continue reading →

Vegetable drying process

Experimental drying of the following vegetables was performed in the test dryer  ACM-2000: carrot, celery root, parsnip, parsley root, pea, onion, red onion, cauliflower, broccoli, green and yellow string bean, zucchini. The drying was performed at a temperature of 57 – 60 °C, up to the vegetable moisture content of 10%, whereas the period of drying depended on the type of vegetable. The drying results provided a high evaluation of sensory characteristics of the product with respect to the fresh vegetables. Soup and broth vegetable mixtures were prepared from the obtained samples of…continue reading →

Aronia drying process

Aronia (Aronia Melanocarpa) is a berry type fruit known also as chokeberry. The edible and medicinal part of the plant is the fruit which has a more tart taste than the bilberry. As a plant aronia has no natural enemies and does not require spraying, therefore, it ranks as  health food. Aronia contains in its fruits a high concentration of antioxidants and is a useful preventive in malignant diseases, efficiently cleansing the body from harmful matter and heavy metals. It contains vitamins  C, A, E, B2, B6, B12 and the very rare vitamin…continue reading →

Raspberry drying process

Raspberry (Rubus idaeus) is an aggregate fruit, growing as a perennial bush, giving small red sweet fruit. The raspberry fruit is an antioxidant with anticarcinogenic effect, containing also numerous therapeutic ingredients (proteins, fibers, vitamins C, E and B, etheric oils, organic acids namely, ellagic acid, folic acid, etc.) Raspberries are used for the production of jams, preserves, juices, syrups. The raspberry fruit is consumed fresh but can also be consumed frozen throughout the year. According to the opinion of the laboratory of the Faculty of Technology Novi Sad, drying raspberries in an ACM…continue reading →

Is food drying healthy?

Without water no life form is possible, which means that by dehydration (by moisture extraction) the activity of microorganisms from food is completely and permanently stopped. One of the advantages provided by drying of fruits and vegetables in relation to other methods of conservation lies in the fact that in such a way dried food stuffs may be re-hydrated and used as fresh ones, without deterioration of their quality. Besides, during drying, natural flavour of food is improved and sugar content increased, by which in relation to fresh fruit its taste is intensified.…continue reading →