Drying and blanching spices, herbs, fruits, vegetables, cereals, nuts, kernels and other low moisture products as a means of preserving has been deemed important for centuries. The other main reasons to blanch and dry ingredients in general are as follows:

• Reduce or Eliminate Spoilage organisms (Yeast and Molds).
• Reduce or Eliminate some Toxins precursory.
• Inactivate or Stabilize enzymes .
• Give new techno-function.
• Diversify the healthy product range .

Thanks to innovative design of and , the blanching or drying mode can kill not only all spoiling microorganisms and reduce the not suitable enzymes, but to control the final product output moisture and water activity, with minimum impact on the product quality and with very low energy consumption by the full installation.