Blog
From the kitchen of dried fruit processing: machine technology, process approaches and the developments shaping the industry.
- Articles
- 17
- Topics
- 37
- Archive
- 2026
TOPIC
- All17
- Dried Apricot5
- Stainless Steel4
- Food Processing3
- Processing Line3
- AISI 3042
- AISI 3162
- Cutting2
- Raisin Processing2
- Raisins2
- Rehydration2
- Washing Line2
- Capacity Planning1
- CE conformity1
- Conveyors1
- Dried Figs1
- dried fruit processing1
- Drying1
- export machinery1
- filling1
- food contact materials1
- food contact surfaces1
- Food Processing Equipment1
- food safety1
- hygienic equipment design1
- metal detection1
- Moisture Control1
- Moisture Gain1
- Packaging1
- Process1
- Project Planning1
- Screw Conveyor1
- Shaker Machine1
- sieving1
- sizing1
- Sizing and Sorting1
- Turnkey Plant1
- washing1
01TOPIC
Rehydration
2 articles carry this topic.
- 01
18 September 2026
Moisture Gain in Dried Fruit: Why Rehydration Matters and How Lines Handle It
Dried fruit keeps exchanging moisture with the air around it long after it leaves the dryer. Here is why moisture gain happens after drying and where a processing line is built to keep it under control.
Dried ApricotRehydrationMoisture Control
- 02
18 September 2026
Moisture gain in dried fruit: why rehydration matters and how lines do it
Over-dried apricots crack and lose weight before they reach a buyer. This is how a controlled rehydration step brings moisture back without creating a new safety problem.
Dried ApricotRehydrationMoisture GainFood Processing
02NEXT STEP
From the article to the project
We build in the field what we write about here. Tell us which fruit you process and at what capacity, and let's work out the line together.