After Drying: Cooling, Packaging and Storage Matter

Customers often focus on the dryer itself, but the handling steps after a cycle can affect the condition of the finished product.

Plan beyond the drying chamber

The National Center for Home Food Preservation recommends cooling dried foods before packaging and protecting them from moisture during storage. A commercial project should likewise consider how material will be discharged, cooled, contained and stored.

Questions for an equipment discussion

• How will dried output be collected and protected?
• What packaging or storage environment is planned?
• How will operators identify unwanted moisture return?

Reference: National Center for Home Food Preservation, Packaging and Storing Dried Foods.