Fruit drying
Drying is one of the oldest known methods of conserving food, which is used to assure safety, extend shelf life and maintain quality of a product. Removal of water and the consequent prevention of micro-organisms growth constitutes an important principle of food preservation. Dried fruit is rich in vitamins, minerals and fibre, and represents a great source of energy, thus being recommended for sports people or people performing high-intensity physical labour.

Osmotic Dehydration of Fruit
Osmotic dehydrated fruit is produced using osmotic dehydration combined with other processes. The specificity of osmotic dehydration is that it is used as a pre-treatment to other drying methods and it is realised by placing the fruit in sugars aqueous solutions. After the partial removal of water from plant tissues by osmotic dehydration, the fruit is completely dehydrated by conventional drying process. This kind of treatment provides the premium quality products with preserved gastronomic and nutritional properties.

Candied fruit processing
Candied fruit is made by impregnation of whole or chopped fruits with sugar, by soaking them in sugar syrups of increasing concentrations. After impregnation with sugar and partial removal of water, the fruit is subsequently dried using conventional drying process. As a result, a high quality product with preserved aromatic properties is obtained.