What’s New in B.C.
Fall 2015
Spotlight On:
Drying
Technologies
TABLE OF CONTENTS
Click to navigate
The Drying Technologies Sector. . . . . . . . 1
The Breakdown . . . . . . . . . . . . . . . . . . . . 2
Trade Shows . . . . . . . . . . . . . . . . . . . . . . . 2
Associations:
CIFST & BCFPA . . . . . . . . . . . . . . . . . . . . 2 •
Quick Facts
The US Department of Agriculture
defines dehydrated foods as any food
product with less than 2.5% water content, while dried foods are defined as
having more than 2.5% water content.
•
Freeze-drying was invented as a medical
breakthrough in order to dry plasma and
blood products in the 1940’s.
•
Coffee was the first freeze-dried product to be marketed in a large scale
in 1938.
•
Dried processed food grew 3% to C$2 billion in Canada in 2014.
The Drying Technologies Sector
For thousands of years, food drying has
been a practice used to preserve foods. The
most common technique was exposing food
to direct sunlight in order to inhibit bacteria
growth by removing moisture, thereby
extending its shelf life. Today, there are many
different methods of drying foods and for
various reasons other than just preserving.
For instance, food drying can alter the texture
of the product, can make it lighter in weight,
more compact, and cost effective to ship.
There are a number of different markets for
dried food products. Dried fruit, berries and
fish are often sold as end products at retail to
consumers. There are also many processed
foods, such as soups, bakery and pet food
products, that incorporate dried ingredients
into their final goods, so there is demand
for dried foods as an ingredient also.
The increase in food drying technologies
and
facilities
in
British
Columbia
(B.C.) contributes to the expansion of
processing options for B.C.’s fruit, field
vegetable and meat sectors, creating new
products to tap into diversified markets.
Choosing the most appropriate method
for each specific food product is important
in order to retain nutrient and structural
integrity. Production capacity, initial
moisture content of the food, particle
size, drying characteristics of the
food, and maximum allowable product
temperature are other considerations.
Revenue from Goods Manufactured, Canadian Fruit and Vegetable
Processing Industry, 2000-2010
Dried fruit and vegetable shown as a subsector of canning, pickling and drying.
For more information, please contact the Northwestern Departmental Regional Office in B.C. at 604-292-5858 or at atsbc@agr.gc.ca.
Aussi disponible en français.
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The Breakdown
Drying technologies can be divided into 4 groups:
Cabinet, tray, belt and tunnel driers. These use hot air to remove water from the surface. This technology
is suitable for solid materials such as grains, sliced fruits and vegetables, or chunked products.
Spray dryers, and drum dryers. These turn pulpous solids or liquids into a dry powder by using gaseous
pressure. This technology is suitable for purees and slurries such as dairy products, instant coffee, and
vegetable or spice powder. Freeze-drying. The product is dried by rapidly freezing and then drying using low pressure. This is the
most commonly used method to dry foods. Because it is dried at low temperatures, this method is
suitable for heat sensitive foods, as well as liquids and small cuts of fruits, vegetables and meat.
High vacuum, fluidization, microwave, and refractance window technology. These use the latest advancements in food processing technology. Depending on the technology, these are suitable for the
same types of food as freeze-drying.
Trade Shows
These international tradeshows are of importance to
processors of dried foods:
Institute of Food
Technologists Tradeshow
Location: Chicago, Illinois
Date: July 16-19, 2016
Anuga Trade Show
Location: Cologne, Germany
Date: October 7-11, 2017
Associations
The Canadian Institute of Food Science & Technology (CIFST) was founded in 1951. It is a national
industry association whose membership is comprised of over 1,200 scientists and technologists,
government and academia. CIFST aims to provide a forum for dialogue on scientific, educational,
business ideas and information, be a voice for the industry on scientific issues and policy and to
promote member professional development.
Website: www.cifst.ca
The British Columbia Food Processors Association (BCFPA) is an industry association representing
all segments of the food, beverage and natural health product processing industry in B.C. BCFPA
represents micro, small, medium, and large processing companies, and since 2004 has grown
to 265 members. Its aim is to help industry achieve economic prosperity and sustainable safe
production.
Website: www.bcfpa.ca
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