OptiDry

Solutions for the herb drying industry

By applying pulsed electric field (PEF) in the OptiCept™ processing system, OptiFreeze has been successful in improving the structure, smell, colour, taste while reducing herb drying time for basil, oregano, thyme, dill, rosemary and parsley. The specific benefits per herb are the following:

  • Basil - Improved structure, smell, colour and taste after drying, approx. 50% reduction in drying time
  • Oregano - Improved structure, smell, colour and taste after drying, approx. 25% reduction in drying time
  • Thyme - Improved structure, smell, colour and taste after drying, approx. 20% reduction in drying time
  • Dill - Improved structure, smell, colour and taste after drying, approx. 30% reduction in drying time
  • Rosemary - Improved structure, smell, colour and taste after drying, approx. 50% reduction in drying time
  • Parsley - Improved structure, smell, colour and taste after drying, approx. 35% reduction in drying time

Untreated Dried Basil

Treated Dried Basil