EXTRACTION PROCEDURE

Technical filed

The present invention relates to a process of drying and hibernating fresh fruit and vegetables, edible and medical plants and their parts. The present invention also relates to a cellular water extraction procedure as well as to an equipment for drying and/or cellular water extraction and/or hibernation and/or final packaging.

Technical problem

Facing the challenge of plant parts hibernation, the inventor considered the issue of hibernation of fresh fruit and vegetables, edible and medical plants or their parts (preferably organically and/or biodynamical grown) by optimal thermo-dynamic process (convective air drying), but without using any additives. The aim was to achieve the best possible final product for human consumption, having a nutritional content relatively unchanged, while the only applicable treatment would be fresh water washing / rinsing, as needed.

The technical problem solved by this invention is how to permanently preserve fresh plants, i.e. products such as fruits, vegetables, medicinal and edible plants, but without additives and supplements, and with achieving maximum nutritive values preservation, by implementing energy-efficient thermo-dynamic processes. Furthermore, the aim of this invention is to provide dehydrated plants with extremely low moisture content and hibernated (but no inactivated) enzymes. Another technical problem solved by present invention is how to procure cellular water from plants and/or obtain concentrated plant puree. The present invention has additionally solved the technical problem of how to construct a dryer with the system of cellular water extraction with oscillating process parameters.

The present invention provides a highly energy-efficient system for drying and hibernating plant parts and plant products, together with highly flexible dryer which may be used for drying a wide range of fresh fruits and vegetables. Furthermore, the present invention has solved the technical problem of remaining residue during fruit and vegetables processing, by enabling zero waste production.

Background of the Invention

There are numerous techniques of permanent fruit preservation known in the prior art, including freezing at low temperatures, preservation by adding additives and drying and preserving the product. The use of dryers for drying fruit, vegetables or medicinal plants is well known. However, these techniques known so far do not provide energy-efficient condensation dryers with a spiral belt and oscillating parameters for drying, with the possibility of cellular water extraction and preservation. In addition, there are no energy-efficient hibernation chambers systems for final drying and hibernation of dried fruits of plants as well as whole plants, which contain laying hibernation chambers in which proper air pressure, humidity, temperature and oscillatory flow of dry, microbiologically filtered air are maintained, known from the prior art. Moreover, the prior art does not disclose a plant which would allow permanent preservation of fruit, vegetables and other plants, as described in the present invention.

Furthermore, the prior art does not disclose a procedure for permanent preservation of fruit, vegetables and plants which does not utilize any additives, but is based on processes which take place primarily in an energy-efficient condensation dryer using a spiral belt and oscillating drying parameters, with the possibility of cellular water preservation and in an energy-efficient system with hibernation chambers for final drying and hibernation of dried fruits of plants and plants. This further includes a system of laying hibernation chambers in which a proper air pressure, humidity, temperature and oscillatory flow of dry, microbiologically filtered air are maintained.

Disclosure of the invention

The basic concept behind this invention is to create long-lasting products from fresh fruit and vegetables or edible plants and their parts, specifically: cellular water, concentrated plant puree, dried products and/or slices and/or grits and/or powder and dried waste, preferably organic waste (seeds, flowers, stems, skin...) without losing the nourishing and nutritional value of fresh product, considering that the total average energy consumption is up to 0.5 kWh per 1 kg of the final product. The present invention as a production line, in its entirety, contains the following sub- systems: a preparatory plant, a preparatory system for processing residue (waste), a dryer, a hibernation chambers system and a plant for finalizing the end product from hibernation chamber. The process for plant preparation includes: washing (as needed), selecting, pitting and cutting (slicing) and controlled optimal placing of a product on a modular transport belt. Meanwhile, the process system for residue, which encompasses the system for collecting residue from the sheer and the pitter, as well as the transport to the production plant, includes: cutting and residue straining, vacuum evaporation, concentrating and packing, pasteurization, and, optionally, pasteurizing obtained puree. The drier usually contains continual spiral dryers with six chambers, but it may contain lower or higher number of chambers. It contains system for air distribution which dries the product with fans and heaters, heat-pumped run energy system, CIP (Clean in Place) of drying system, continual CIP system for dryer belt and collecting/filtering/packaging system for cellular water. Reception, distribution and temporary storage of dried plants is completed within the hibernation chambers, which also encompasses air distribution system with ducts and fans, as well as an energy system which is basically composed of air-air heat pump. The finalization of the product within the hibernation chamber may also include grits and powder production/packaging and/or final packaging of the dried product. In this part there can also be included an aromatization chamber, for aromatization and additional final drying, and equalization chamber, for additional control of end-product moisture.

The present invention discloses a simple system, considering that the fruit is prepared and cut in an optimal shape for convective drying, that elapsed time from product cutting to inserting it into the dryer (to the beginning of drying process) is up to several minutes, and that the drying time is between 1 and 15 hours, depending on the shape and thickness of the slice. In addition, minimal product oxidation is achieved without use of any additives and supplements, and all process parameters oscillate in a curve of sinusoidal shape. In addition, air temperature, relative air humidity and air flow speed and direction are also oscillating. A regular spiral movement of the product is achieved during the drying. Thus, during the drying process in the dryer, fruit will pass through n chambers, which virtually have independent control of all enlisted drying process parameters, and every chamber has m described cycles.

After drying, the product is kept in hibernation chambers in two phases, i.e. in entrance hibernation phase (10 to 20 days) and hibernation phase, which can practically last indefinitely, until the need to finalize and/or create end product by packing it. The time spent in the chamber in the hibernation phase does not influence the product quality since the air circulating the product is microbiologically filtered, extremely dry (absolute humidity is under 1 g of water per 1 kg of air) and has an oscillating air velocity. This present invention further discloses a unique system for condensation and preservation high quality cellular water from fruits.

The energy efficiency of the drier is demonstrated by the full capacity of the dryer prototype being 180 kg/h of fresh apple, or 4300 kg/day. The total power of the operating system is 60 kW of electrical energy, for example, at 45 kW of electrical energy spent, the energy generated is 180 kW of cooling and 200 kW of heating energy.

The plant for permanent preservation of fresh plants or fruits of plants such as fruit, vegetables and medicinal plants, according to the present invention contains multi-chamber continual condensation dryer in which the following parameters oscillate: air temperature, air humidity, speed and direction of air flow. Additionally, it may contain free-flow hibernation chamber for storing, in which all the dried product is stored. Meanwhile, in the hibernation chamber, microbiologically filtered air circulating around the dried product is maintained at the oscillating air velocity of 0.15 - 0.5 m/s, during which the air temperature is kept between 18°C to 32°C, and relative air humidity is kept at up to 5%, in complete darkness. Optionally, the plant for permanent preservation of fresh plants and fruits of plants may also contain a pre- chamber in which dried plants and fruits of plants, from the dryer, are temporary placed. In this embodiment, the air temperature is maintained between 18°C to 32°C and humidity up to 12%, therefore allowing the dried fruits, after being laid on a pallet, to be inserted in the free flow storage of hibernation chamber.

In one embodiment, drying process of fresh fruits of plants, such as fruit, vegetables and medical plants, within the multi-chamber continual condensation dryer, is performed with oscillating drying parameter, while the temperature of the fruits of plants being dried is below 41°C. Therefore, the following parameters oscillate in the drying process within the following limits: the air temperature oscillates between 42°C and 72°C, air humidity oscillates between 4% and 80%, air flow speed oscillates between 2-15 m/s and the air flow direction is from 0 to 360°, allowing the air to circulate around the fruits of plants from all directions on a modular belt. Energy efficient condensation dryer having a spiral belt and oscillating drying parameters which is suitable for plant drying and extraction of cellular water, contains freon- based unit or a similar system with preheating in evaporators, or an ammoniac-based unit for flooded evaporators. Furthermore, it also contains a spiral modular belt for fruits of plants transport through drying chamber; the dryer includes a tower 5200, which carries the modular belt in such a way as to allow it the ideal contour geometry trajectory with a defined number of step coil, whereby the spiral belt is either drum-driven or side-driven. Thus, energy efficient condensation dryer according to the present invention contains fan groups, regulation duct dampers 5270 and freon-based condensation units which enable formulation of duct channels which further have spiral modular belt trajectory positioned in such a way to form an arbitrary number of chambers with an arbitrary number of step coil through which fruits of plants passes. Therefore, minimalized mixing of air between the chambers is achieved, consequently creating a cascade air flow so that the dry air first comes through the last chamber vis-a-vis the fruits of plants movement, then through the penultimate chamber to the first one where the fresh fruits of plants is inserted. This process allows the optimal humidity gradient between fruits of plants being processed and the circulating air, during which the duct channels system with regulation duct dampers and fans allows bypass ducts to have independent control of air flow velocity and humidity in each chamber of the dryer, while the air is heated on the inlet of each chamber by using Freon-based condensation units, placed after fan groups. Therefore, an independent control of the temperature field in each chamber is allowed, as well as fruits of plants entering and exiting the dryer in such a way so that the mixing of air circulating in the dryer with outer air is decreased to a theoretically possible minimum, while avoiding oxidation of sensitive products during the drying period. The dryer optionally contains a washing system suitable for continual washing of the belt after removing the dry fruits of plants at the exit of the dryer, as well as for complete washing of the dryer after work, using a piping system, system of pipeline with washing nozzles and drainage system, integrated in the supporting structure - construction of the dryer.

Another embodiment of the energy efficient condensation dryer is a system for cellular water condensation, which encloses a duct channel with an additional fan and duct fin heat exchangers, which takes the air from the first chamber, cools it and dries it, i.e. condenses moisture from air into cellular water, after which it heats it again and returns it to the last chamber, thus closing the circulation of air or nitrogen in the case of drying in an inert atmosphere. Thermal components in the cellular water condensation system in the duct channel can be positioned in the following order so that the humid air, on its way out of the first chamber, enter into a cooling recuperator which lowers the air temperature down to the condensation point, below the point of dev point air coming in. At this point, the initial cellular water collection is performed - extraction of cellular water from the air, whereby the air going out of the cooling recuperator has a relative humidity between 75 and 100% and it is transferred to the first evaporators of the freon-based power unit, where the process repeats itself on next evaporator by re-cooling the air more and condensing the additional amount of water. Therefore, after leaving the last evaporator (of which can be an arbitrary number), the air, which is maximally cooled at a temperature between 3 to 10°C, is transferred to a fan group with one or more fans, where the fan group allows for a controlled air circulation through the system of cellular water condensation. After the fans, there is a heating recuperator which is hydraulically connected to the cooling recuperator, thus both having the same power, whereby the air, after the heating recuperator, moves to a sub-cooler of liquid freon-based phase where the liquid freon is being cooled before entering the evaporators, thus increasing their efficiency up to 25%, i.e. increasing COP of the whole thermo dynamical circle up to 25%. After the air has left the sub-cooling liquid phase, the heated dry air moves to the condensation of the last chamber to be dried, hence closing the circulation within the dryer. During the process, there is a bypass regulation duct damper between cooling recuperator enter and sub-cooler liquid phase exit, thus enabling bypass air flow.

The process of drying fruit plants, such as fruit, vegetables and medicinal plants in multi-chamber continual condensation dryer is managed by drying fresh fruits of those plants using oscillatory drying parameters, where the temperature of drying of the fruits, during the whole drying process is below 41°C. More precisely, the parameters during the drying process oscillate within the following ranges: the air temperature oscillates between 42°C and 72°C, air humidity oscillates between 4% and 80%, air velocity oscillates within 2-15 m/s and the air flow direction is 360°, allowing for the fruits of plants to be air dried by air from all directions on a modular belt.

The process of cellular water extraction from the fruit plants is performed in multichamber continual condensation dryer, where cellular water of fruits with evaporating active substances is extracted in the air circulating through the dryer, passes through drying chambers, starting from the last one to the first one. During this process, in each chamber, the air collects a part of the cellular water with evaporative active substances from fruit plants. After each pass from chamber to chamber, the air is subsequently heated, whereby after leaving the first chamber, the moist air enters dehumidifying section, where, in few steps, humidity of the air is reduced to a desirable value, after which the dehumidified air is heated and again inserted into the last drying chamber, thus completing the full circle of air circulation.

The particularity of this cellular water extraction process from fruits of plants is that in the last drying chamber, the air contains 6 to 9 g of water per kg of air when entering, while when leaving the first chamber, before dehumidifying section, the same air has 30 to 50 g of water per kg of air. Furthermore, cellular water is condensed on a cooling recuperator and fin evaporators, after which it is stored in ellipsoid tanks where a light spiral vortex flow is being maintained with suitable stirrers.

Energy efficient system of hibernation chambers for final drying and hibernation of dried fruits of plants and whole plants contains a chamber in which a proper air pressure, humidity, temperature and oscillatory air flow are maintained. It further contains a pre chamber, a laying chamber and an exit chamber. The fruit is then placed into a hibernation pre-chamber, during which the air overpressure, temperature and humidity is maintained. In the laying chambers, the dried fruits of plants is being laid while the air overpressure, temperature, humidity and oscillatory air flow are controlled. Lastly, the purpose of the exit chamber is to manipulate pallets carrying dried fruits of plants, and to transport the fruit of processed plant, while a proper air overpressure, temperature and humidity are being kept.

Furthermore, the energy-efficient system of hibernation chambers according to the present invention may further contain a final packaging room, aromatization room, room for final drying of the aromatized fruits of plants, room for fine cutting and/or grinding of dried fruits of plants, and the room for packaging of such sliced and processed fruits of plants. In the room for the aromatization air sub pressure, temperature and humidity are maintained. In the room for final drying, after aromatization, there is a controlled air sub pressure, temperature, humidity and oscillatory air flow. The aromatization room and room for final drying have their own independent cycle of air drying, so as not to transfer the aroma to other products (in laying chambers) between the stages of aromatization and final drying. In the final packaging room for dried fruits of plants, room for fine cutting and/or grinding of the finally dried fruit of plants, as well as in the room for packing such sliced and processed fruits of plants, there is a constant air overpressure, temperature and humidity.

Another important feature of this system is that an energy efficient system of hibernation chambers contains ducts for air collection from all the rooms, except aromatization and drying after aromatization rooms, and these ducts have regulation duct dampers to control air being sucked out of the rooms, together with a bypass duct. These ducts also include a pre- filtration which passes the returning air, containing a pre-filter, a fine filter which guards the active coal filter, an active coal filter which removes all the odors from the air, and a fine filter which blocks all possible particles which can pass through the active coal filter and potentially contaminate the air-conditioning chamber. In these ducts, there is also a HEPA filter, i.e. microbiological filter, which prevents the passage of aerobic bacteria and evaporator contamination during the defrosting stages. This energy efficient system also encompasses an air drying system in the form of a specific air-conditioning chamber, which has a main circulation fan; cooling recuperation unit cools the air additionally to the temperature close to dev. point of air upon entry; two parallel connected evaporators with control duct dampers, which cool the air down to between -15 and -25°C and provide extremely dry air; heating recuperation unit which heats the air; liquid Freon-based phase sub-cooler which cools the freon and increases the refrigerating compressor efficiency up to 35%; final condensation with which the temperature of outlet air is controlled; final protective filtration which consists of a basic filter, fine filter, HEPA filter which final protective filtration serves as an additional system protection from a potential contamination; supplying duct system with regulation duct dampers and connection with main bypass duct dumper help control distribution of extremely dry air to the all rooms except aromatization and drying following the aromatization.

In further embodiment, an energy efficient system of hibernation chambers optionally comprises the cycle of air circulation with circulation channels, filters and specific air- conditioning chamber for maintaining temperature, humidity and pressure in the aromatization and post-aromatization drying rooms. The system comprise channels for collecting air from aromatization and post-aromatization drying rooms with regulating duct dampers for controlling suction of air out of the mentioned rooms; pre-filtration treating the returning air, which includes pre-filter, basic filter and fine filter; drying air system containing main circulation fan, cooling recuperator which cools the air to a temperature close to dev point at the system enter; two parallelly connected evaporators with control duct which cool the air to temperatures between -15 and -25 °C and which provide extremely dry air; heating recuperator which heats the air; liquid freon-based phase sub-cooler which cools the freon and increases the efficiency of the compressor by up to 35%; final condenser which controls the temperature of the dry air leaving the system supplying duct system with regulation duct dampers which control distribution of extremely dry air to the rooms of aromatization and drying following the aromatization.

Brief Description of Drawings

The following Figures which are part of the description of the present invention shall set forth the best mode contemplated by the inventor of carrying out his invention. Thus, the invention is not in any way limited by the Figures which are the integral part of this invention.

Figure 1. Description of the basic concept of the technology

Figure 2. Description of the diagram of dry fruit and cellular water flows through the system

Figure 3. Timing diagram oscillation parameters of fruit drying chamber by chamber Figure 4. Description of hibernation chamber concept

Figure 5. Description of product flow in the hibernation chamber and sub-system capacities

Figure 6. Schematic description of the room ventilation system in hibernation chamber Figure 7. Section of one storage chamber in hibernation chamber system Figure 8. Diagram of the aromatization process

Figure 9. Pre-filtration of the main air flow in the chambers

Figure 10. System of air drying in Chambers

Figure 11 Final filtration of the main air flow in chambers

Figure 12. Detail diagram of the fruit flow through production process

Figure 13.1. The flow of entering, washing and preparation of fruit - first part

Figure 13.2. The flow of entering, washing and preparation of fruit - second part Figure 14. Diagram of extraction and concentration of fruit puree Figure 15.1 A Basic description of type A dryer with spiral transporter Figure 15. IB Basic description of type A dryer Figure 15.2 A Description of air flow of type A dryer, side view Figure 15.2B Description of air flow of type A dryer, top view

Figure 15.3. Spatial description of air flow of type A dryer Figure 16.1A Basic description of type B dryer with spiral transporter Figure 16. IB Basic description of type B dryer Figure 16.2A Description of air flow of type B dryer, side view Figure 16.2B Description of air flow of type B dryer, front view

Figure 16.2C Description of air flow of type B dryer, top view Figure 16.3 Spatial description of air flow of type B dryer Figure 17.1A Basic description of type C dryer with spiral transporter Figure 17.1B Basic description of type C dryer Figure 17.2A Description of air flow of type C dryer, side view

Figure 17.2B Description of air flow of type C dryer, front view Figure 17.2C Description of air flow of type C dryer, top view Figure 17.3 Spatial description of air flow of type C dryer Figure 18. Description of product flow by chambers Figure 19. Diagram of air flow through type A dryer

Figure 20. Diagram of air flow through type B and C dryers Figure 21. Cellular water system with bottling system Figure 22. Description of the main parts of type C dryer Figure 23. Description of the air flow in the dryer tower Figure 24. Description of the air flow in the tower of type C dryer Figure 25. Description of the air flow geometry at type C dryer Figure 26. A detail of air flow and of drying process in type C dryer system Figure 27. Detail air flow description through system - step 1

Figure 28. Detail air flow description through system - step 2 Figure 29. Detail air flow description through system - step 3 Figure 30. Detail air flow description through system - step 4 Figure 31. Detail air flow description through system - step 5 Figure 32. Detail air flow description through system — step 6

Figure 33. Detail air flow description through system - step 7 Figure 34. Detail air flow description through system - step 8 Figure 35. Detail air flow description through system - step 9 Figure 36. Detail air flow description through system - step 10 Figure 37. Detail air flow description through system - step 11

Figure 38. Detail air flow description through system - step 12 Figure 39. Detail air flow description through system - step 13 Figure 40. Detail air flow description through system - step 14 Figure 41. Detail air flow description through system - step 15 Figure 42. Detail air flow description through system - step 16

Figure 43. Detail air flow description through system - step 17

Figure 44. Description of the heating cooling system components with the air flow trajectories through type C dryer explained

Figure 45. Description of tower section Best Modes for Carrying Out of the Invention

The process for permanent preservation of fresh plants, such as fruit, vegetables, medical plants, fungi and other fruit plants, without any additives and supplements, with maximum preservation of natural nutritional values, utilizing energy-efficiency thermo dynamical processes, with the aim of providing dried plants and fruits plants having low humidity level and hibernated (live / active) enzymes, as well as obtaining cellular water from plants as well as concentrated plant puree, which involves the following steps: fresh plants and/or fruits of plants preparation for the diying process; transport of the whole or sliced plants and/or fruits of plants to the continual dryer; plant and/or fruits of plants diying and cellular water extraction; hibernation process entering; hibernation of dried plant until the moment of final packaging; final packaging and optionally, aromatization of the final product.

Fresh plants and/or fruits of plants preparation for drying process encompasses washing step, prior to the fruits of plants input (only if the plants have not been previously washed). It also includes, optionally, cutting plants in slices or pieces of optimal shape for drying, while the residue made during the preparation phase - if it exists, is concentrated, in vacuum evaporators to the point where the concentration provides a stable preserved product, and is optionally pasteurized. Pasteurizing machines, vacuum evaporator and aseptic bags packaging systems are standard equipment available at the global and local market. Afterwards, the cut or sliced or whole plants are equally distributed on the beginning of modular spiral belt of the dryer. The next step is transportation of (whole or cut) plants to the continual dryer, and it should be as quick as possible in order not to initiate oxidation process causing degradation of the dried product, and in order to maximally preserve nutritional values of the dried product. Preferably, this time should not be longer than 2 minutes. This step is followed by plant drying and cellular water extraction, where plant drying, i.e. fruits of plants drying, involves placement of the plant, i.e. fruits of plants, in a multi-chamber continual condenser dryer with oscillatory drying parameters, in which the temperature of fruit must always be kept below 41°C (the maximum possible temperature of wet thermometer, thereby the highest temperature of fruit surface during the process is 41°C). Therefore, all the drying parameters oscillate during the process, particularly: the air temperature is kept between 42°C and 72°C; air humidity between 4% and 80%, air flow speed from 2 to 15 m/s and the circulating air is directed from every possible angle, thus surrounding the product in a full circle, i.e. through a full 360°. In each chamber (there is an arbitrary number of chambers), an arbitrary number of cycles may exist (number of cycles in the chamber is defined by the number of spiral modular belt step coil in the chamber, which is the construction characteristic of the dryer). Each chamber has an independent control of the oscillation amplitudes of each parameter and it is thus adjusted to the fruits of plants or the whole plant being dried. Each following chamber (from the side of fruits of plants input point) contains drier air when compared with the previous chamber, thus obtaining an optimal humidity gradient between the plant (fruit) surface and the circulating air. After leaving the dryer (5-25% of humidity remains in dried fruits of plants), the fruits of plants enter a sub- chamber of the hibernation chamber, in which a controlled air temperature and humidity are controlled, and in which the fruits of plants are being prepared for placement in the hibernation chamber. Obtaining of cellular water process, its preservation and bottling, is done by extracting the cellular water with volatile active substances from fruits. This is done by air passing through all the drying chambers, entering the last and leaving the first one. In each chamber, the air collects a part of the cellular water with volatile active substances from fruits and is cooled. Then, the air is heated up every time it passes from one chamber to another. Thus, when it leaves the first chamber, the maximally humidified air enters the dehumidifying section, where, by being cooled down in several steps, the air humidity is reduced to an ideal level. Afterwards, the dehumidified (dry) air is being reheated and inserted into the last drying chamber, thus completing the full cycle of air circulation. At the entry point in the last drying chamber, the air contains approximately 6-9 g of water per kg of air, while at the exit point before the dehumidification section it has 30-52 g of water per kg of air. Due to the cyclical heating and cooling by humidifying, during cellular water and active volatile substances collection from the fruits of plants, the air in chambers does not keep high temperatures (over 60°C) for more than 1-3 seconds, thus allowing only a minimal degradation of the cellular water and active volatile substances from plants being processed. By cascade-cooling of air, condensation of water and evaporating active substances from fruits of plants is done on fin at temperatures between 40°C (condensation start) and 2°C (condensation end). Additionally, due to the air temperature oscillation in the process of air collection from fruit, as well as owing to the cascade air cooling during water extraction from moist air process, a changeable (oscillatory) gradient of humidity is made. Therefore, cellular water with active components keeps its quality for human usage. There are also preparations related to scientific research of cellular water as a dietary supplement, as researches have already proved that the cellular water gained by this process improves hydration of intercellular tissues and cells themselves in the human organism. Cellular water additionally aids in bringing a natural balance to the human body.

In the following step, cellular water 1028 is condensed on a cooling recuperator 100410 and on fin evaporators 5304, after which it is collected and stored in ellipsoid tanks, where a slow spiral circulation (Vortex) is being stimulated. This circulation is controlled by specially made stirrers, thus maximally keeping water attributes to the point of bottling it in ellipsoid (egg-shaped) bottles.

From the moment of entering hibernation process 1009, during the hibernation process 1011, until the moment of final packaging, the dried fruit, leaving the dryer in sub-chamber where the temperature (18-32°C) and humidity (up to 12%) are controlled, is then packed into crates, placed into pallets and put into free-flow storing hibernation chambers. Oscillatory circulation of air around the fruits of plants is kept in a free-flow storing hibernation chamber at speed between 0.15-0.5 m/s. This air is microbiologically filtrated and its temperature is kept between 18-32°C, with a relative humidity of up to 5%, in complete darkness, thus creating microbiologically stable environment, since the development of any pathogenic processes is impossible in these conditions. In these conditions, the dried fruits of plants or the whole plant is balanced with the circulating air (depending on the plant type and slice size) within 7-20 days (in current plant, an apple slice is balanced after 10 days with an absolute humidity of the fruits of plants of under 2% and water activity of below 0.16). Owing to the conditions of the chamber in the hibernation period, the fruits of plants does not change its organoleptic and nutritive values as long as the chamber keeps the aforementioned conditions. Dried fruits of plants or the whole processed plant, can be kept in laying hibernation chambers indefinitely, as long as the aforementioned conditions are maintained.

The final packaging of the dried fruits of plants is done in the final packaging rooms, in which the temperature is kept at about 25°C and relative humidity is up to 7%, thereby completely preventing the fruits of plants from being rehydrated afterwards. The shelf life duration starts from the moment of packing the final fruits of plants. The final product can be ground into grits or powder of arbitral granulation before the packaging. Optionally, the product may be aromatized. Figure 1 depicts the basic technology concept which states that the fruit 1000 is first washed and selected 100, after which rotten parts are removed 1006. In the next step, the healthy fruits of plants are cut and placed on the dryer belt 1004, then dried with oscillatory parameters 1008, during which cellular water 1028 is being extracted. Optionally, the dried fruits of plants are then aromatized, and additionally dried 1012, followed by packing of the dried fruits of plants (fruit) 1014, in order to obtain the final packed and dried fruits of plants, i.e. crisps, on pallets 1016. After hibernation in extremely dry air oscillatory flow 1011, grinding 1018 of the dried fruits of plants can be done optionally, as well as packing of grits or powder 1020, making the final packed grits or powder product on pallets 1022. Parts of the fruits of plants of unacceptable shape 1024 with cutting process residue 1026 are taken to the extraction process 1032, after which they are vacuum evaporated 1034, a process 1030 which creates cellular water and concentrated fruit puree 1036. Pasteurized fruit puree 1036 created in such a way is pasteurized 1038 and packed into Aseptic Bag as final package 1040, of which the end product is fruit puree in aseptic packaging on pallets 1042.

Cellular water 1028, obtained in the condenser drying process by using oscillatory parameters and cellular water extraction 1008, optionally, may be mixed with cellular water gained by vacuum evaporating 1030, after which the mixture is stored 1044, bottled and finally packed 1046, and then the end product, i.e. bottled cellular water, placed on pallets 1048.

During mechanical extraction 1032, the extraction creates waste, preferably organic waste 1050 which goes through process of waste drying 1052, which finally creates dried waste, preferably organic waste 1054. In the next step, separation, i.e. grinding and packing of waste, preferably organic waste 1056 is done, which makes separated waste, preferably organic waste packed in end product packages on pallets 1058.

Figure 2 depicts a diagram of fruit drying process and cellular water flow through the system. The system starts from the washing and selection process 100 of fresh fruit 1000, after which the unacceptable fruit is moved to the evaporating section 1060. The acceptable shape continues to fruit pitting 1003, cutting and/or controlled placing on the dryer belt 1004, after which it enters the drying process in chamber 1 1080, then the drying process in chamber 2 1082, followed by drying process in chamber 3 1084, and drying process in chamber 4 1086, leading to drying process in chamber 5 1088, finalizing in drying chamber 6 1090. Meanwhile, cellular water extraction 1029 is being done in the chambers 1 to 6, after which the water is stored 1044, bottled 1047, packed and shipped 1049. Having left chamber 6 1090, the dried products enter hibernation 1009, undergo hibernation process 1011, and then the dried fruits of plants are packed and shipped 1015. The elapsing time between fruits of plants being cut 1004 and placed into the dryer is up to 2 minutes. During the hibernation process 1011, dried fruit is laid in chambers in which oscillatory air flow is maintained at speed of 0.1 to 0.5 m/s. The air is microbiologically filtered and the absolute humidity is lower than 1 g per one kg of air. Air temperature is 18-32°C, while relative humidity is lower than 5 %.

Figure 3 depicts time diagram of drying fruits of plants parameter oscillations from the first to the sixth chamber 2100, 2102, 2104, 2106, 2108, and 2110. Oscillating of the following parameters is carried out: air temperature 2002, air flow speed 2004, relative air humidity 2006 and air circulation direction 2008. Therefore, Figure 3 shows how parameters are changed in each of the chambers.

There is a complete control of the drying parameters in each of the chambers.

The number of parameter cycle changes in each of the chambers is a mechanical characteristic of the dryer and presents the number of transport belt step coil in each of the chambers. In this example, there are five step coil/cycles in each chamber. In general, a dryer can have an arbitrary number of chambers and step coil within the chambers, and within present disclosure, a system with six chambers, each having five step coil, is presented only as an example, and with no intention to limit the scope of the present disclosure in any way.

Figure 4 illustrates example of hibernation chamber concept which contains a sub- chamber for packing dried fruit into crates 3000. This is followed by receiving, measuring and packing dried fruit into crates and placing the crates into pallets 3420. There are also main dry air installation channels 3060 and exit chamber for dried product handling 3456. The central part is storing chambers for hibernation of dried fruit 3100, and the secondary parts are crates washing and drying sections 3120, depalletization unit with weight measurement for feeding goose neck elevator 3140 and final packaging room where dried fruits of plants is packed 3160. There are also washed and dried crates on pallets 3180. Another chamber 3200here serves to finally dry aromatized product. There is also an aromatization line 3220, grits product packing 3240, room for making fruit balls/fruit bars 3260, room for making grits/powder 3280, fruit balls/bars packing 3300 and depalletization unit with weight measurement for grits/powder 3320. Figure 5 shows the product flow in the hibernation chamber and sub-chamber capacity to perform one cycle for 20.000 kg of dried fruits of plants, which is a weekly capacity of the dryer. Dried fruit is transported by exit belt from the dryer 3400 to the free-flow weight measurement, with output capacity which can be as high as 200 kg/h 3410. The fruit continues further to sub-chamber 3000 where dried fruit is input, packed it into crates and into pallets 3420. It is here where controlled measurement of dried fruit and its weight is done, after which pallets are handled and put into hibernation (laying) chambers of up to 200 kg/h. In the sub- chamber 3000, an overpressure, temperature of ~ 28°C and air humidity of up to 2.5 g of water per kg of air are kept, related to dryer rooms. From the sub-chamber 3000, dried fruit is put into hibernation chambers. In this embodiment, there are 12 hibernation chambers in total, starting from number 1 to 12 3432, 3434, 3436, 3438, 3440, 3442, 3444, 3446, 3448, 3450, 3451, and 3452. The pallets are being returned through the chamber for pallet transfer with empty crates from entrance to exit 3454. Overpressure, air temperature of ~ 30°C, air humidity of 1 g of water per a kg of air is kept in the chambers, related to the sub-chamber and exit chamber. There is a controlled air circulation of changeable intensity in order to optimize humidity distribution and hibernation process in each (laying) sub-chamber. Each sub-chamber in this example can store a weekly capacity of up to 20.000 kg of dried fruits of plants on 200 pallets (1200x800x2100) (a pallet has 100 kg of dried fruits of plants in 20 crates), i.e. 4000 crates (800x600x200) with 5 kg of dried fruits of plants. For this chamber system to work, 2,600 specially designed pallets and 52000 specially designed crates are necessary. Dried fruit exits hibernation chambers 3432, 3434, 3436, 3438, 3440, 3442, 3444, 3446, 3448, 3450, 3451, and 3452 and enters exit chamber 3456 for end product handling. In the exit chamber 3456, the temperature of ~ 28°C, overpressure and air humidity of up to 1 g of water per a kg of air are kept, related to the exit rooms. Depending on the end product, aromatization of the product 3460 is being done at the maximum capacity of 3000 kg/day, i.e. final drying of the aromatized fruits of plants 3464 at maximum capacity of 3000 kg/day, followed by fruit crisps packing 3470, which is then stored in the exit warehouse 3490.

The rooms for aromatization and final drying of the fruits of plants are the ones in the hibernation chamber system with the lowest pressure and the ones with ventilation system and are always kept slightly vacuumed, to prevent contamination of the rest of the fruits of plants with aromas. The aromatization and finally drying of the aromatized fruits of plants have their own air drying and dehydration systems, which can reach the dev point of -20°C and air temperature of 40°C. In the final packaging rooms, the temperature is kept higher than 20°C and air humidity is up to 1.5 g of water per a kg of air and overpressure related to the exit rooms.

Grits/powder can be made 3480 at the capacity of 300 kg/h, after which packing of the grits/powder follows 3482 at the capacity of 500 kg/h. Fruit balls/bars making 3484 can be made at the capacity of 200 kg/h, followed by fruit balls/bars packing 3486 at the capacity of 250 kg/h, where all the packed products are stored in the exit warehouse 3490. In the room where grits and powder are being made, the temperature is kept at ~ 28°C, the air humidity is up to 1.5 g of water per a kg of air and slight overpressure related to the exit rooms is maintained.

Pallets and crates are then transferred to washing and drying process 3488, and moved on to the chamber for pallets transport with empty pallets, from the exit to the entrance 3454. Washing and drying capacity of crates and pallets is 200 crates per hour and up to 12 pallets per hour.

Figure 6 shows a scheme of rooms with ventilation duct system in hibernation chamber. The main hibernation chamber 300 is slightly over-pressured in comparison to the other rooms and outdoor atmosphere. The air is sucked out from the main hibernation chamber 300 through regulating duct dampers, and being transferred from the main room into pre-filtration room and through return duct system overpressure regulation 3600. The air passes through pre-filtration 3602, passing through the air drying system of chamber 1 3604 and through air drying system of chamber 2 3606, after which final filtration 3608 follows. The same air is inserted into supplying duct system for fresh dry air 3616, where the pressure is up to 400 Pa and where the supplying duct system 3616 has regulating duct dampers for controlling the insertion of fresh dry air 3610. Through the same ducts, the air is inserted in the hibernation chambers 3432, 3434, 3436, 3438, 3440, 3442, 3444, 3446, 3448, 3450, 3451, 3452 and other chambers and rooms as marked in the Figure 6. The moist air returns from these chambers and rooms, through return system 3618 where the pressure is -80 Pa, and through regulating duct dampers which control saturated air extraction 3612. There is also a main bypass duct damper which controls the pressure difference between supplying and returning duct systems 3614. Further, there is a pre-filtration of aromatization 3800, out of which the air enters the air drying system in the aromatization room 3802, then passes through the duct damper 3610 into the aromatization room 3460 and the final drying room 3464. While the air leaves through regulating duct damper 3612, the same air is sucked into pre filtration of aromatization. The rooms for aromatization 3460 and final drying of aromatized fruit 3464 and all circulation channels for air distribution in these two rooms are kept in sub pressure when compared to the other rooms and the main hibernation chambers. This is done by an air retracting aromatization fan 3806, which sucks the air out of the two chambers out of the facility.

A cross-section of a storing chamber in the hibernation chamber system is depicted in Figure 7. Fresh dry air 3616 enters 3611 the chamber circulation channel 3500 from the ventilation system through the regulating duct damper 3610 which circulates in the chamber 3506, i.e. the air exits through the regulating duct damper 3612 into the return duct system 3618 of the ventilation system 3613. The air circulation speed in the chamber circulation channel is measured 3502, and the air pressure, temperature and humidity are measured 3508 on two places. Every chamber is 1.4 m wide, 8.8 m tall and 46 m long, while each chamber of the outer side has a circulation channel 3500 that is 1.4 m wide and 1.8 m tall. Circulation duct fan 3504 in the circulation channel 3500 which enables controlled circulation around the product. Every chamber has a transport system which enables free-flow storing of 4 lines with 50 pallets in each. Chamber can have 200 pallets in total, and 20 crates of 800 x 600 x 180 mm can be placed on each pallet. Each crate can have 5 kg of dried fruits of plants, and 4000 crates x 5 kg of fruits of plants can be placed in each chamber, amounting to 20,000 kg of dried fruits of plants. Inlet regulating duct damper 3610 helps keep the overpressure in the storing chamber, and outlet regulation duck damper 3612 helps suck out the moist air in case there is a need for humidity reduction in the storing chamber. Pallets containing crates and dried fruits of plants from the dryer are taken into storing chambers 3510 by automatized transport system for chamber stockpiling with pallets. Pallets with dried fruits of plants are taken out of the storing chambers 3512 by automatized transport system for emptying chambers, after which they are taken to the final packaging rooms / aromatization rooms and processing. Absolute humidity is maintained in the chambers with maximum of 1 g of water per a kg of air, temperature between 18 and 32 °C and with relative humidity of up to 4%. Microbiologically fresh dry air is pumped into the chambers enabling practically indefinite preservation of the products until placing them on the shelf. The same process as described in this chamber is also present in the pallet transport chamber with empty crates, which leads from the exit to the entrance, as well as in the chamber for final drying of the fruits of plants after aromatization 3464. All the other rooms in the hibernation chamber system have the function of maintaining overpressure and humidity by using regulating duct dampers and measurement instruments. However, they do not have fans for air circulation control in the rooms.

Aromatization process is done as shown by the diagram in Figure 8. Aroma 4002 and cellular water 4004 are mixed in the process of preparing solution for aromatization 4008. The dried fruits of plants, in the crates on the pallets 4006 from the hibernation chamber, where the fruits of plants humidity is between 1.5 and 3% 4010, is emptied on a wedge wire transporter, where the thickness of the dried fruits of plants is controlled 4012. The dried fruits of plants is then sprayed, from each direction, with aromas dissolved in cellular water, using fine nozzles 4014. After this, the humidity of the fruits of plants is between 3 and 6% 4016. In the meantime, pallet crates 4018 are brought, allowing the aromatized dried fruits of plants to be packed into crates and onto pallets 4020. Final drying of the aromatized fruit, i.e. fruits of plants follows 4022 in the chamber for final drying by using extremely dry air, at temperatures of up to 40°C within 72 hours, while the humidity of the fruits of plants is reduced under 1.5-3%. Finally, dried aromatized fruits of plants is created and placed in crates on pallets 4026, and then moved towards the final packaging rooms.

Pre-filtration of the main flow of air process in the chambers 3602, 3800 is shown in Figure 9. The process is achieved by allowing air entering in pre-filtration 4100, through a pre- filtration 4102, a fine filter 4104 and an active coal filter 4108, and again through a fine filter 4104, finally leaving the pre-filtration process 4112. The filter capacity (minimum air flow through filters) should be at least 500% of the main room total cubage in the hibernation chamber per hour.

Figure 10 illustrates system for drying of chamber 1 air 3604, system for drying of chamber 2 air 3606 or system for air drying in aromatization room 3802. The air out of pre- filtration 4120 enters the main ventilation system 4122, where the air humidity is up to 2.5 g of water per kg, and the temperature is between 20 and 40°C 4124. This air passes into the cooling recuperation unit 4126, which cools the air, gaining the air humidity up to 2.5 g per a kg of water and temperature close to dew point 4128. This is followed by air splitting into evaporator 1 4130 or evaporator 2 4132. Every drying system has two evaporators which enable continual system operation, one of which is working while the other one is defrosting. When leaving the evaporators 4130, 4132 the air humidity is up to 0.65 g of water per kg, the temperature is at - 20 °C 4134. While leaving, the air passes through heating recuperator 4136, so the air humidity is up to 0.65 g of water per a kg, with the temperature ~ 5°C 4138. Then the air goes to sub- cooler of Freon liquid phase fin exchanger 4140 so the air humidity is up to 0.65 g of water per a kg and the temperature is ~ 25°C 4142. In the next step, the air passes through condensation unit 4144 which ensures that the air humidity is up to 0.65 g of water per a kg and the temperature is between 26 and 36°C 4146, leading the air to final filtration 4148. In order to provide for the chamber flexibility, the capacity of system 1 3604 (minimum cubical air flow through system) should be 500% of total cubage of the main room in the hibernation chamber per hour. The capacity of the system 2 3606 should be 250% total cubage of the main room in the hibernation chamber per hour. In this way, the system requirements are fulfilled in any operation mode (intensive drying/chamber stockpiling and passive humidity conserving in the chambers when there is no input of the new dried fruit in the chambers). Drying of air in the aromatization process 3802 is performed in the same way with a minimum system capacity of 500% of total cubage of the both room in the aromatization system per hour.

Figure 11 shows final filtration of the main air flow in the chambers. The filter capacity (minimum cubical air flow through system) should be at least 500% total cubage of the main room in the hibernation chamber per hour. The air passes from the drying air system 4200, into pre-filter 4202, further through the fine filter 4204 and through HEPA filter 4206 finally exiting the final filtration 4208.

Pre-filtration of the aromatization system is performed in the same way as the pre- filtration of the main air flow in the chambers, only without involvement of active coal filters 4108.

It should be noted that the present invention discloses a unique production plant having capacity up to 4000 kg of fresh fruit per day. The production plant has been tested, and more importantly, is confirmed by analysis of the product and process, the stability of the end product created by the system and technological procedures.

The present application discloses an energy efficient condenser dryer including freon- based units, such as freon 134 A or a similar system with pre-heating in evaporators, or ammoniac or a similar system for flooded evaporators, with spiral belt and changeable drying parameters, suitable for plant drying and cellular water extraction, and containing the following parts: modular spiral belt for fruit transporting through the dryer chambers 5000, the tower, i.e. dryer tower 5200, and cellular water condensation system 5400. The tower, i.e. the dryer tower 5200 has the following functions:

- carrying spiral modular belt, thus allowing modular belt trajectory in the ideal contour geometry with a defined number of step coil, whereby the spiral belt can be drum driven (type A dryer) or side-driven (type B and C);

- carrying fan groups, regulating duct dampers and freon condensers;

- forming circulation channels which encompass a spiral trajectory of the modular belt, so as to enable an arbitrary number of chambers (with an arbitrary number of step coil) through which the fruits of plants passes, with the smallest possible mixing of airs between the chambers. The chambers also have cascade flow of air, allowing for the dry air to pass firstly through the last chamber (considering the production flow), then the penultimate one, until it reaches the first chamber in which the fresh fruits of plants enters, thus gaining an optimal humidity gradient between the drying fruits of plants and the circulating air. Here the system of circulation chambers with regulating duct dampers and fans (at type A dryer in the outer side of the spiral, at types B and C dryers in the insider part of the spiral) allows the bypass flows to have an independent control of the air flow and humidity in each chamber of the dryer and independent air heating with freon-based condensers (after fan groups and before the air enters each chamber) enables independent temperature field control in each of the chambers. The fruits of plants is placed and removed in a way that theoretically minimizes the air circulating in the dryer to be mixed with the outside air, thus preventing as much as possible, oxidation of sensitive product during the dryer; continual washing of the belt after removing the dried fruits of plants from the belt on the dryer exit point; complete washing of the inside of the dryer after a process has been completed, system of ductwork with washing nozzles and drainage system integrated into the bearing structure of the dryer.

The system for cellular water condensing contains circulation channel with an additional fan (or more of them) and thermal components, which takes the air from the first chamber, cools it and dries it (condensing the cellular water), heats it and returns it back into the last chamber, thus finishing the flow of air circulation (or inert gas in case of inert atmosphere drying). Thermal components in the cellular water condensation (extraction) system are placed in the following order within the circulation channel:

1. Moist air is directed into a cooling recuperator on its way through the first chamber. This recuperator cools the air temperature close to the condensation point (close to the dev point of the air coming in) and initially collects - extracts cellular water from the air.

2. The air leaving the cooling recuperator has a relative humidity between 75 and 100% and is transferred into the first freon-based unit evaporator, where it is additionally cooled down and where cellular water is being intensively condensed from the air.

3. After the first evaporator, the air is transferred through the second freon-based unit evaporator where the process repeats itself (the air is additionally cooled and an additional amount of water is being condensed). Depending on the capacity and cooling means type, the system may include up to 10 consecutive evaporators.

4. After leaving the last evaporator, the air, which is maximally cooled (3-10°C, and most dense), is transferred into a fan group (one or more fans), which enables a controlled air flow through the condensation of cellular water system.

5. After the fans, there is a heating recuperator hydraulically connected to the cooling recuperator, thus having the same power.

6. After the heating recuperator, the air passes through liquid freon-based phase sub- cooler fin exchanger, where the liquid freon is additionally cooled before going through the evaporators. Therefore, the evaporator efficiency is being increased by up to 25%, i.e. the COP of the whole thermodynamic process is being increased by up to 25%.

7. After the air leaves the liquid phase sub-cooler, this heated dry air passes through the last drying chamber condenser, thus closing the circulation process in the dryer.

8. Between the entrance into the cooling recuperator and exit from the liquid phase sub- cooler, there is a bypass regulating duct damper which allows for bypass air flow (used for balanced running of the dryer in the transitional processes - dryer stockpiling / emptying, breaks in process, drying of the dryer after a complete CIP of the circulation channels).

One should note that based on thermo-dynamical calculations and realized prototype, in the case of freon 134 A or a similar gas which tends to be overheated in the evaporators, the number of evaporators (and therefore compressors) should be at least 3 (up to 10 for large dryers), since the larger number of evaporators provides greater energy efficiency (greater COP), as well as more heating and cooling power by same electric drive. At an ammoniac unit, for smaller systems, the number of evaporators should be 2, or more at larger systems, since the flooded evaporators allow for big COPs with a smaller number of evaporating units.

Energy efficient system of hibernation chambers for final drying and hibernation, as well as permanent storage of dried plants until the need for packing them arises, can be realized in the following way. Hibernation chamber is basically very similar to the system of white rooms used in pharmacy or operation rooms in hospital. It contains rooms in which a proper air pressure, humidity, temperature and oscillatory air circulation are being maintained. It also has a regulated air circulation with circulation channels, filters and specially designed chamber for temperature control, air humidity and pressure in the aromatization rooms and drying rooms following the aromatization process.

The rooms in which a proper pressure, humidity, temperature and oscillatory air circulation are regulated are:

1. Sub-chambers for fruit input from the dryer, where overpressure, temperature and humidity are controlled.

2. Laying chambers in which the dried fruits i.e. fruits of plants are placed (laid) (one of which is used to transport pallets with empty crates to the sub-chamber) in which overpressure, temperature, humidity and oscillatory air circulation are controlled.

3. Exit chambers in which pallets with dried fruit plants are handled and where the fruits of plants are being transported to the final packaging rooms/aromatization rooms/grinding system of dried fruits of plants. Transporting of pallets with empty crates to the crates and pallets washing and drying rooms, and returning clean and dried pallets to the return chamber in laying chambers takes place here, while controlling overpressure, temperature and humidity.

4. Aromatization rooms in which aromatization process of fruits of plants is completed, where under pressure, temperature and humidity are controlled.

5. Rooms for final drying of the fruits of plants following the aromatization, in which under pressure, temperature, humidity and oscillatory air circulation are controlled. 6. Final packaging rooms where dried fruits of plants are packed, where overpressure, temperature and humidity are controlled.

7. Rooms for fine cutting and grinding of dried fruits of plants and further processing of the ground fruits of plants - making fruit balls and/or fruit bars. In these rooms, overpressure, temperature and humidity are controlled.

8. Rooms for packing ground and processed product where overpressure, temperature and humidity are controlled.

9. Rooms for fruit balls and fruit bar forming where overpressure, temperature and humidity are controlled.

10. Rooms for fruit balls and fruit bar packaging where overpressure, temperature and humidity are controlled.

Aromatization room and final drying of the aromatized product room have their own independent air drying circulation, in order to disable transferring aromas to other products in aromatization and final drying stages.

The cycle of air circulation with circulation channels, filters and specially made air- conditioning chamber for controlling temperature, humidity and pressure in the system contains the following:

1. Channels for collecting air from all the rooms (but for aromatization and post- aromatization drying rooms) with regulating duct dampers which control air sucked out of the rooms and the bypass flow.

2. A pre-filtration treating the returning air, which consists of: pre-filter, fine filter, the active coal filter and HEPA filter. The active coal filter’s function is to remove all the odors from the air, while fine filter serves to collect any particles from active coal filters which can possibly contaminate the air-conditioning chamber. HEPA filter is used to prevent aerobic bacteria from entering and contaminating chambers in the defrosting stage.

3. A drying air system (specially designed air-conditioning chamber) contains main circulation fan, cooling recuperator which cools the air while entering to a temperature close to dev point, two parallelly connected evaporators with control duct dampers (placed for maintaining a continuity, one works while the other is defrosting), which cool the air to temperatures between -15 and -25°C and which provide extremely dry air. It further contains heating recuperator which heats the air, liquid freon-based phase sub-cooler which additionally cools the freon and enables compressor efficiency of up to 25% in this case, as well as of a final condenser which controls the temperature of the dry air leaving the system.

4. A final protective filtration which also has a basic filter, fine filter, and HEPA filter as an additional system protection against a potential contamination.

5. A supplying duct system with regulating duct dampers and connection to the main bypass duct damper, thus controlling the distribution of extremely dry microbiological air to each of the aforementioned rooms.

The air circulation process with circulation channels, filters and specially made air- conditioning chamber for controlling temperature, humidity and pressure in the aromatization and post-aromatization drying rooms includes:

1. Channels for collecting air from aromatization and drying after aromatization rooms with regulating duct dampers, so as to control air sucked out of the said rooms.

2. Pre-filtration which treats the returning air, consisting of a pre-filter, basic filter and fine filter.

3. Air drying system (specially designed air-conditioning chamber) which consists of the main circulation fan, cooling recuperator cooling the air while entering to temperature close to dev point, two parallelly connected evaporators with control duct dampers (placed for maintaining a continuity, one works while the other is defrosting), which cool the air to temperatures between -15 and -25 °C and which provide extremely dry air. It also contains heating recuperator which heats the air, liquid freon-based phase sub-cooler which additionally cools the freon and enables compressor efficiency of up to 25% in this case, as well as of a final condenser which controls the temperature of the dry air leaving the system.

4. A supplying duct system with regulating duct dampers which control the distribution of extremely dry air to the aromatization and post-aromatization drying rooms.

An example of the dried product, using the presented dryer, is Granny Smith apples which have 12Bx, thus have less than 2% of water in the final product, while the water activity is less than 0.13 in the final product. Such a dryer was put into practice and tested, thus proving that its product is high quality dried fruit and fruit slice. Additional technological sub-systems also create powder and/or grits made of dried fruit, as well as aromatized fruit/vegetables. The lifespan of the dried fruit in the hibernation chambers is practically indefinite, while the life span of packed dried fruit in the final package is defined by final hermetical package (quality of it). All of the stated products are hibernated — practically alive, without inactivating their enzymes, thus allowing the dried apple (dried in this dryer) to gain the taste and structure of a fresh apple if put in water for 10 minutes (at 25°C/77°F).

The results for extracted cellular water have shown that a fresh apple gives 74% of cellular water (for a Granny Smith, which has 12Bx), while extracted cellular water in the vacuum evaporators amounts to 8% of a Granny Smith apple.

According to the research done on cellular water obtained as described above, the results show that cellular water is extremely stable and that its lifespan (duration) depends solely on the final package quality. Concentrated fruit puree (pulp) is gained at 30Bx from 5% of amount from Green Smith apple. Dried and pressed waste, preferably organic waste (flower, seeds, pit membranes, apple skin, stem...), which has 3% of fresh Granny Smith apple, can be used as bird organic food, skin exfoliation product and for other purposes.

Figure 12 depicts a detail fruit flow through the production process. In order to explain it more precisely, the production process may be described as including the following steps: fruit washing and preparing 100, chopping 102, cellular water collection and storage system 104, fruit puree extraction and concentration 106 and hibernation chamber 108. Besides processed fresh fruit, preferably organic fruit 1000, fruit juice, preferably apple juice, more preferably organic apple juice, even more preferably concentrated organic apple juice 100021 and/or natural aromas and supplements 100041 can optionally be added at certain stages. Fruit washing and selection 100 include fruits of plants initial washing 10010, fruits of plants main washing 10012, selection and positioning of the fruits of plants 10014. Within the process of selection and positioning of the fruits of plants 10014, rotten fruits of plants are identified 1006 and removed. In the chopper section 102 the fruit is pitted 1003, cut and placed on the belt 1004, after which it enters the dryer to drying 10021. Unacceptably shaped fruit slices 1024 from the fruit selection and orientation process 10014, as well as cores 1025 from the pitting process 103, along with cutting residue 1026 from product cutting and placing on the belt 1004 fall into the process of fruit puree extraction and concentration 106. These parts of fruit 1024, 1025, 1026 are first directed towards mechanical extraction 1032, and then to vacuum evaporation/concentration 1034 and optionally pasteurization. The processed fruit from that stage moves to the aseptic packaging of concentrated fruit puree 1041. Namely, the residue made by mechanical extraction 1032 falls into to the process of waste, preferably organic waste collection, starting from drying process of waste 1052, to the process of dried / ground parts packaging 1068, which usually includes seeds, flowers, stem, peel, pit membrane etc. The fruit is removed from the chopper 102 transfer to the dryer 107 to be dried, and then placed into the hibernation chamber 108 in which the following phases occur: storage into hibernation chamber 10082, entering the hibernation stage 10084, hibernation 10086 from where the fruit can be sent to aromatization and final drying 1012, or to cutting / grinding of the dried fruits of plants 10088, or to fruit balls / bars forming 3484. During the drying process in the dryer 107, extracted cellular water from dryer is collected via cellular water collection and storage system 104, in which the cellular water collection process 1043 and cellular water storage 1044 occurs, while the collected cellular water is being transported towards the cellular water bottling section 1046, following a purchase order. The step of aromatization and final drying 1012, is followed by dried aromatized fruit packaging and shipping 1015, which is further followed by a purchase order. Optionally, packaging of dried fruit 1014 is done from hibernation 10086, by purchase order. From the dried fruits of plants cutting / grinding process 10088, packaging of grits / powder made from dried fruit 1020 takes place, by purchase order, while the process of fruit balls / bars forming 3484 provides packages of fruit balls / bars 1062, by purchase order. Having been packed or bottled 1046, 1015, 1014, 1020, 1062, 1068, 1041, the end product may be stored in the exit warehouse 1070 and shipped 1072.

Figures 13.1 and 13.2 show a fruit flow through the washing/fruit preparation process 100 and through a chopper 102. The process is able to uptake the whole apple fruit 10001 at the capacity of 1,500 kg per hour. The production line may be in usage 6 days a week for 24 hours. The process includes placing apples in box pallets, preferably automatically, in the first washing unit 10003. The pallets are separated into two groups, a group for washing 10002 and a group for storing 10004 in the pallet warehouse. Filtered water for fruit rinsing 10006 enters the first washing machine from the second washing unit filter 10009. Intensive pre-wash is done in the first washing unit 10003 with low pressure pumps/large flow capacity and air agitated washing machine, lasting from 20 to 30 minutes. The water washing the apples circulates through the washing machine and is filtrated through the first washing machine filtration 10005 at the capacity of 20,000 liters per hour, whereas the waste water, made by counter-rinsing through the filter, is directed to the waste water exit 10007. In the next step, the fruit continues from the first washing unit 10003 to the second one 10015, where intensive water and air agitated washing lasts for 10-15 minutes. In the next step, the fruit is transferred into the third washing unit 10016, where the final water and air agitated wash lasts between 5 and 10 minutes. Rinsing water 10006, from the third washing machine filter, 10018 enters the second washing unit 10015, and the circulation capacity of the water through the washing machine is 12,000 liters per hour. Water circulation and filtering through the second washing unit filter 10009 and counter-rinsing of filter creates waste water 10008. Fresh rinsing water enters the third washing machine 10017 at the capacity of 1,500 to 5,000 liters per hour - depending on the product entering. Water circulation and filtration must also be done in the third washing machine using its filters 10018 at the capacity of approximately 8,000 liters per hour, together with counter-rinsing filter and thus created waste water 10008. After leaving the third washing unit 10016, surface drying of the washed product 11000 follows, after which the dried and clean product is put into an index transport system for feeding delta robots 10200 at the capacity of 1,500 kg of fruit per hour. The continuation of the process in Figure 13.1 10222 is in the Figure 13.2. Next, the fruit enters the selection and positioning process by delta robots 10210 which separate the rotten fruits of plants 1006, creating residue of the product that can usually maximally create 7%. The line for rotten fruit intake has a capacity of up to 150 kg per hour. Unacceptably shaped fruit 1024 is also separated, which usually amounts up to 10%. However, the capacity of that line part is 200 kg per hour. Delta robots 10210 perform the selection, positioning and placing the fruit into indexed lines to be put into a chopper. Delta robots put the fruit into five lines of different capacity, namely line 1 10212 - of 220 kg per hour capacity, line 2 10214 - of 230 kg per hour capacity, line 3 10216 - of 240 kg per hour capacity, line 4 10218 - of 250 kg per hour capacity and line 5 10220 - of 260 kg per hour capacity. Collected apple core 1025 and collected residue made by cutting/slicing 1026 are transported to the evaporator systems 10241.

Only as an example disclosed in the present application, each line has 4 batches, each containing 5 apples. The total amount of apples in a line batch can be 20 apples, which is about 3kg. Every line has a maximum capacity of feeding the chopper axis 10228 of 100 feeds per hour, i.e. 2000 product per hour (a usual capacity is 220 kg/h, i.e. about 75 feeds/h). The line can continually work for 24 hours, 6 days a week, 45 work weeks per year. From the above stated five index lines, the fruit goes into pitting process 1003, including pitting, extracting the core from the pitting pipe and carrying the product. The core is collected from the pitting process 1025. A usual amount of the core is 8-12% of the prepared apple, whereby the system has the capacity of 120-180 kg per hour. After pitting, the fruit is transferred onto the choppers, where each line feeds four cuter/slicer axis 10230, 10232, 10234, 10236. Only as an example, here depicted are the first axis of the first line 10230, the second axis of the first line 10232, the third axis of the first line 10234 and the fourth axis of the first line 10236.

The chopper transporter 10248 moves at the speed of 30 m/min. It has an integrated washing-off and collection of the tiny apple pieces (cutting residue) systems. Then the slices are transfer to slower transporter 10250 which moves at speed of 15m/min. In one line, 120 slices are packed per minute, which amounts to 15 apples, i.e. 2.5 kg per minute or 150 kg/h. Further the fruit slices 10240 are transferred onto the input transporter in the free-flow scale 10260, in which the prepared product is measured (kg/h). On the basis of this information, the chopper is controlled in order to enable an equal input of the unprocessed product into the dryer 107. The fruit slices are then moved from the free-flow scale onto the exit transporter 10270 and further to the dryer transporter 10280.

Figure 14 depicts fruit puree extraction and concentration diagram 106. A part of this process has already been described. In the product selection and positioning process 10014 rotten fruits of plants is identified 1006 and removed. After the pitting process 1003, the fruit is cut and placed on the belt 1004. The fruit puree extraction and concentration process 106 takes the unacceptably shaped fruit parts 1024 after the product selection and positioning process 10014, as well as the core 1025 from the pitting process 1003 and product cutting residue 1026 from the drying and placing product on the belt processes 1004. Such parts of the fruit 1024, 1025, 1026 are moved to the reception tank of screw mash transporter 10062. The maximal reception of unprocessed product in the example of 1,500 kg/h of fresh apple is up to 500 kg/h. The product from the reception tank enters hermetic unit 10064 which has nitrogen overpressure to prevent product oxidation. Within the system, there are screw mash transporter 100640, chopper 100642, mechanical extractor 100644 and reception tank for mechanical extractor 100646. In the following step, the pasteurized puree is divided into two evaporators 10342, 10344 in order to enable a continual alternate work, where the vacuum evaporators evaporate and concentrate the puree. This puree is then placed into aseptic packages of concentrated fruit puree 1041. The mechanical extraction residue 1050 is removed from mechanical extractor 100644, transported 10066 to the dryer 1052 which dries waste, preferably organic waste. The dry waste is cooled and packed 10070. Such created products are stored in the exit warehouse 1070. CIP system 10072 ensures that all equipment is washed and cleaned. CIP system (Cleaning in Place) is usually build as a system which washes and cleans pipes, equipment and tanks without dissembling them, thus carrying the name: cleaning in place. In this example, CIP system has four tanks: with hot water, cold water, acid and alkali solution. The pipe system directs an ideal trajectory towards the washing lines, thus allowing a certain fluid into the system. Line pumps suppress the fluid from the system, and the mixing pumps create fluid circulation in the acid and base tanks. Washing program is defined by its duration, fluid temperature and acid and alkali concentration.

Figures from 15.1A to 15.3 give a basic illustration of the type A dryer, Figures 16.1A to 16.3 give a basic sketch of type B dryer, and Figures 17.1 A to 17.3 depict a type C dryer.

Figure 18 illustrates the product flow through chambers with the evaporated amount of water, together with time dependent curves of the basic drying parameters by chambers. Temporal diagram of the following parameters is shown: air temperature 2002, relative air humidity 2006, air flow speed 2004 and air flow direction 2008.

The total time of the drying is 90-450 minutes (in this example). Time spent in each of the chambers is 15-75 minutes. Duration of a basic cycle is 3-15 minutes (5 cycles per a chamber).

Disclosed in this patent application is a drying process performed in chambers of a dryer, using fruits, preferably apple fruit drying, only as an example, wherein a dried matter content of a fresh product amounts to 14% and the dried matter content of end product amounts to 95% (input parameters depend on the fruit type, and output on the specific modifications of the dryer and the drying time).

Fruit slice -14 Bx 10021 enters the chamber 1 where -36% of evaporated water is removed, after which the fruit slice travels from chamber 1 to chamber 2 (the exit from one chamber leads directly to the other chamber) 10023, 10025, after which -24% of the total evaporated water is removed in chamber 2. In the next step, the fruit slice is transferred from chamber 2 to chamber 3 (the exit from one chamber leads directly to the other chamber) 10023, 10025, where -16% of evaporated water is removed in chamber 3. Following that, the slice is transferred from chamber 3 into chamber 4 (the exit from one chamber leads directly to the other chamber) 10023, 10025, where -12% of evaporated water is removed in chamber 4. Then, the fruit slice is transfered from chamber 4 to chamber 5 (the exit from one chamber leads directly to the other chamber) 10023, 10025, where -8% of evaporated water is removed in chamber 5. Finally, the fruit slice is transferred from chamber 5 to chamber 6 (the exit from one chamber leads directly to the other chamber) 10023, 10025, in which -4% of evaporated water is removed. In the end of the process, a fruit slice of ~95Bx is obtained 10700. Each chamber has its own entrance 10025 and exit 10023. Each chamber has specific time oscillation parameters, therefore, chamber 1 has its own time oscillation parameters 2100, chamber 2 has its own time oscillation parameters 2102, chamber 3 has its own time oscillation parameters 2104, chamber 4 has its own time oscillation parameters 2106, chamber 5 has its own time oscillation parameters 2108 and chamber 6 has its own time oscillation parameters 2110, all depicted in Figure 18.

The diagram of air flow through type A dryer is shown in Figure 19.

The main air flow is shown by using solid lines, bypass - regulatory air flow is shown by dash-dotted lines, and cellular water flow by dashed lines. Heated air having particular level of humidity 107052 enters into each of the six drying chambers, having previously gone through a fan and freon-based condenser - heaters groups 107050 which control its speed and temperature. Prior to passing through these groups, the air passes through a mixing chamber 107060 where its absolute humidity is controlled by regulating duct dampers 5270. This is done by mixing moist and dry air. Cooled moist air 107054 exits from each chamber and enters, using the main air flow, into a mixing chamber of a previous drying chamber, where the process is repeated. The process is repeated until the air leaves the first drying chamber where the moistest plants are, from which point the air enters into the energy part of the dryer 10040.

Main air flow and regulation air flow mix in the mixing chambers 107060, which are placed in front of the fans. Regulating duct dampers 5270 control this mixing of air by controlling the input of moist air 107054 into the re-circulation, and also by adding maximally dried and heated air 107056 on its way out of the energy part of the dryer and into the mixing chamber, thus controlling the air flow speed and humidity in the dryer chamber 1080, 1082, 1084, 1086, 1088, 1090, as well as in the energy part of the dryer 10040, which serve later to extract cellular water and dry air.

Maximally dried and heated air 107056 enters the mixing chamber 107060 following the main circulation flow from the energy part of the dryer 10040, i.e. from the liquid freon- based phase sub-cooler 100402. As needed, in the mixing chambers, regulating duct dampers 5270 mix this maximally dried and heated air with moist and cooled air 107054 leaving chamber 5 1088. The resulting mixture is blown as a dried heated air 107052 by a fan with heaters 107050 into the last chamber - chamber 6 1090. A smaller part of the maximally dried and heated air 107056 is directed, optionally, into additional mixing chambers 107060 through regulating duct dampers 5270, thus controlling the reduced level of humidity in these mixing chambers. The additional mixing chambers 107060 are placed in front of a cooling recuperator 100410 of the energy part of the dryer 10040, and in front of the fan with heater 107050 before the second chamber 1082, and in front of the fan with heater 107050 before the fourth chamber 1086.

The air flow through chamber 6 1090:

The main dried air flow 107056 is mixed in a controlled way, as needed, in the mixing chamber 107060 with the moist air 107054 leaving drying chamber 5 1088. The air is transferred through a fan and heater 107050 and, then, heated air 107052, passes through drying chamber 6 1090, takes some moistness off the plants in this chamber 1090, cools down and leaves chamber 6 1090 as somewhat moist and cooled air 107054. This is followed by the main flow of air entering into the mixing chamber 107060 where it is mixed in a controlled way with more moist and additionally cooled air 107054, after which it exits drying chamber 4 1086 using a regulating duct damper 5270.

The air flow through drying chamber 5 1088:

A controlled air mixture from the mixing chambers 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 5 1088, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 5 1088 as moist air 107054. In the next step, it enters the mixing chamber 107060 following the main air flow. Inside the mixing chamber 107056, optionally, the air is mixed with moister air 107054 leaving drying chamber 3 1084 using a regulating duct damper 5270. A part of the moist air 107054 leaving drying chamber 5 1088 is released in a controlled way, via regulating duct dampers 5270, into a recirculated, bypass flow into the mixing chamber 107060, powering drying chamber 6 1090.

The air flow through drying chamber 4 1086: A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 4 1086, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 4 1086 as moist air 107054. Next, it enters the mixing chamber 107060 following the main air flow. Inside the mixing chamber 107060, optionally, it is mixed with moister air 107054 leaving drying chamber 2 1082 using a regulating duct damper 5270. A part of the moist air 107054 leaving drying chamber 4 1086 is released in a controlled way, via regulating duct dampers 5270, into a recirculated, bypass flow into the mixing chamber 107060, powering drying chamber 5 1088.

The air flow through drying chamber 3 1084: A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 3 1084, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 3 1084 as moist air 107054. In the next step, it enters the mixing chamber 107060 following the main air flow. Inside the mixing chamber 107060, optionally, it is mixed with moister air 107054 leaving drying chamber 1 1080 using a regulating duct damper 5270. A part of the moist air 107054 leaving drying chamber 3 1084 is released in a controlled way, via regulating duct dampers 5270, into a recirculated, bypass flow into the mixing chamber 107060, powering drying chamber 4 1086.

The air flow through drying chamber 2 1082: A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 2 1082, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 2 1082 as moist air 107054. In the next step, it enters the fans with heaters 107050 of drying chamber 1 1080. A part of the moist air 107054 leaving drying chamber 2 1082 is released in a controlled way through a recirculated, bypass flow into the mixing chamber 107060, powering drying chamber 3 1086.

The air flow through drying chamber 1 1080:

Moist air 107054 leaving drying chamber 2 1082 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 1 1080, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 1 1080 as moist air 107054. In the next step, it enters the mixing chamber 107060 following the main air flow. Inside the mixing chamber 107060, optionally, it is mixed with maximally dried air 107056 using a regulating duct damper 5270. A part of the maximally moist air 107054 leaving drying chamber 1 1080 is released in a controlled way, into a recirculated, bypass flow into the mixing chamber 107060, powering drying chamber 2 1082.

The air flow through energy part of the dryer 10040 for cellular water extraction and air drying.

Circulatory mixture of the maximally moist and maximally dried air from the mixing chamber 107060 is retracted into a cooling recuperator 100410, where the air is additionally cooled and where the initial condensation - cellular water extraction begins. Then, the air passes through Evaporator 1 100412, where additional cooling and condensation - cellular water extraction follows, after which air goes through Evaporator 2 100414, where additional cooling and condensation - cellular water extraction is done. Following this step, air further passes through Evaporator 3 100408, where additional cooling and condensation - cellular water extraction takes place (in the given example, this is the final cellular water extraction in the process, while in all respects, there can be an arbitrary number of evaporators).

After final water extraction from the air, i.e. after air has been maximally cooled down from the drier, the coldest - most dense air is being sucked by a fan 100406 from the last evaporator 100408, as shown in the example. It is pushed through the heating recuperator 100404, and then through liquid phase sub-cooler 100402, and finally it comes out as maximally dried and additionally heated air 107056, thus completing the cycle of air circulation through the system.

The air flow diagram through the type B or C dryers is presented in Figure 20. The main circulation flow is depicted using solid lines, the bypass circulation flow by dash-dotted lines, and cellular water flow by dashed lines.

In each of the six drying chambers, additionally heated dry air enters 107052, which has previously passed through fans and condenser - heater 107050.

Additionally cooled and moist air 107054 leaves all the drying chambers and further passes, following the main air flow, into a mixing chamber 107060 of the previous drying chamber. Further, it passes through fans and heating condenser 107050 finally entering the previous drying chamber as a relatively dry and heated air 107052. In every chamber except in chamber 6 1090, a part of the moist and additionally cooled air 107054, from the drying chamber exit point 1080,1082,1084,1086,1088, can be returned into the entrance point of the same chamber, or to the entrance point of the mixing chamber 107060 using a regulating duct damper 5270 which enables the bypass flow. Therefore, an independent control of the bypass circulation in each of the drying chamber is enabled. Furthermore, an independent control - increase of the air circulation speed in each of the drying chambers is enabled depending on the air flow in the main air flow. Since regulating duct damper 5270 of the mixing chamber 107060 enables a bypass air flow, mixing of air in the mixing chamber 107060 is enabled. This also allows for the moist and cooled air 107054, leaving the drying chamber through the bypass flow, to be mixed with moist and cooled air 107054 from the following drying chamber. The same can be done using the main air flow.

Maximally dried and heated air 107056, leaving the dryer energy part 10040, or the liquid freon-based phase sub-cooler 100402, flows via the main air flow towards a fan and a condenser 107050 which presses the dried heated air 107052 in the last drying chamber - chamber 6 1090. A part of the maximally dried air 107056 is transferred, as needed, into a mixing chamber 107060 via regulating duct damper 5270. The mixing chamber is located in front of the cooling recuperator 100410 of the energy part of the dryer 10040, thus controlling humidity decrease or air flow increase through the energy part of the dryer 10040.

The air flow through chamber 6 1090:

The maximally dried main air flow 107056 passes through a fan and heater 107050 and, then, as heated air 107052, continues through drying chamber 6 1090, takes some moistness off the plants in this chamber 1090, cools down and leaves chamber 6 1090 as moist air 107054. In the next step, the main air flow enters into the mixing chamber 10760, which provides air for drying chamber 5 1088.

The air flow through drying chamber 5 1088:

A controlled air mixture from the mixing chambers 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 5 1088, where it takes some moistness of the plants, becomes additionally cooled down and finally exits drying chamber 5 1088 as moist air 107054. In the next step, it enters the mixing chamber 107060 following the main air flow which provides the air for the drying chamber 4 1086. A part of the moist air 107054 leaving drying chamber 5 1088 is redirected, if necessary, via regulating duct dampers 5270, into the mixing chamber 107060 in order to be mixed with the main air flow entering the mixing chamber 107060 as cooled and moist air 107054 from the drying chamber 6 1090, thus allowing an independent air flow speed and air humidity in chamber 5 1088.

The air flow through drying chamber 4 1086:

A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 4 1086, where it takes some moistness of the plants, becomes additionally cooled down and finally leaves drying chamber 4 1086 as moist air 107054. In the next step, by following the main air flow, it enters the mixing chamber 107060, which provides air for drying chamber 3 1084. A part of the moist air 107054 leaving drying chamber 4 1086 is redirected, if necessary, via regulating duct dampers 5270, into the mixing chamber 107060 in order to be mixed with the main air flow entering the mixing chamber 107060 as cooled and moist air 107054 from the drying chamber 5 1088, thus allowing an independent air flow speed and air humidity in chamber 4 1086.

The air flow through drying chamber 3 1084:

A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 3 1084, where it takes some moistness of the plants, becomes additionally cooled down and finally exits drying chamber 3 1084 as moist air 107054. In the next step, by following the main air flow, it enters the mixing chamber 107060 which provides air for drying chamber 2 1082. A part of the moist air 107054 leaving drying chamber 3 1084 is redirected, if necessary, via regulating duct dampers 5270, into the mixing chamber 107060 in order to be mixed with the main air flow entering the mixing chamber 107060 as cooled and moist air 107054 from the drying chamber 4 1086, thus allowing an independent air flow speed and air humidity in chamber 3 1084.

The air flow through drying chamber 2 1082:

A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 2 1082, where it takes some moistness of the plants, becomes additionally cooled down and finally exits drying chamber 2 1082 as moist air 107054. In the next step, by following the main air flow, it enters the mixing chamber 107060 which provides air for drying chamber 1 1080. A part of the moist air 107054 leaving drying chamber 2 1082 is redirected, if necessary, via regulating duct dampers 5270, into the mixing chamber 107060 in order to be mixed with the main air flow entering the mixing chamber 107060 as cooled and moist air 107054 from the drying chamber 3 1084, thus allowing an independent air flow speed and air humidity in chamber 2 1082.

The air flow through drying chamber 1 1080:

A controlled air mixture from mixing chamber 107060 is retracted and heated by fans with a heater 107050. As an additionally heated, relatively dried air 107052, it enters drying chamber 1 1080, where it takes some moistness of the plants, gets additionally cooled and finally leaves drying chamber 1 1080 as maximally moist air 107054. Further, by following the main air flow, it enters the mixing chamber 107060 where it is mixed with the maximally dried air 107056 via regulating duct dampers 5270 which provides air for energy part of the dryer 10040. A part of the maximally moist air 107054 leaving drying chamber 1 1080 is redirected, if necessary, via regulating duct dampers 5270, back into the mixing chamber 107060 in order to be mixed with the main air flow entering the mixing chamber 107060 as cooled and moist air 107054 from the drying chamber 2 1082, thus allowing an independent air flow speed and air humidity in chamber 1 1080.

The air flow of energy part of the dryer 10040 for cellular water extraction and air drying. A controlled mix of the maximally moist and maximally cooled air from the mixing chamber 107060 is retracted into a cooling recuperator 100410, where the air is additionally cooled and where initial condensation - cellular water extraction happens. In the following step, the air goes through Evaporator 1 100412, where additional cooling and condensation - cellular water extraction is done. Next, the air goes through Evaporator 2 100414 where additional cooling and condensation - cellular water extraction is done. Finally, the air passes Evaporator 3 100408 where additional cooling and condensation - cellular water extraction takes place (only as an example disclosed in this application, this is the final cellular water extraction in the process, while in all respects, there can be an arbitrary number of evaporators).

After final water extraction from the air, i.e. after air has been maximally cooled down from the drier, the coldest - most dense air is being sucked by a fan 100406 from the last evaporator 100408, as shown in the example. It is pushed through the heating recuperator 100404, and then through liquid phase sub-cooler 100402, finally becoming maximally dried and additionally heated air 107056, thus completing the cycle of air circulation through the system.

Cellular water system with bottling system is shown in Figure 21. Energy part of the dryer, which condenses evaporated water from fruit 10040, has already been explained in Figures 19 and 20. The collected condensed cellular water 100416, which is collected from the dryer at 850 to 900 liters per hour (or 100,000 to 130,000 liters per week) is microbiologically filtered 100418, after which it is stores in tanks in the storing tank room 100422 with a maximum capacity of 300,000 liters (which can consist of 10 presented storage tanks 100424, where each can hold 30,000 liters). The water is further directed from the tanks to the bottling line 100444 where PET bottles of 3,000 liters per hour are filled; or to the line 100448 where glass bottles of also 3,000 liters per hour are filled. Having been filled, PET bottles are packed collectively on a pallet 100446. Similar procedure of packaging with glass bottles 100450 is followed. After the bottles have been packed on pallets, they are transported and stored in the exit warehouse 1070. A complete cellular water cleaning system, together with the bottling cleaning system, include CIP water system 100420, which cleans all the installations and containers in the water system.

The scheme of the many parts of type C dryer is shown in Figure 22. This dryer is made of a spiral transporter 5000, dryer tower 5200 and cellular water condensation system 5400. Spiral transporter 5000 transports fruits through dryer channels and enables a continuous flow of the system. It also contains a spiral transporter entrance 5010 and spiral transporter exit 5020. A dryer tower 5200 has a task to form optimal circulation channels in the chambers, to enable independent air circulation speed control in each chamber, to re-heat the air and allow for independent temperature control in each chamber, and to carry the spiral transporter with fruit. In the cellular water condensation system 5400, the air is cooled and evaporated cellular water off fruits is condensed. In addition, evaporated active substances from fruit are also condensed and the dry air is re-heated and retracted into the dryer tower 5200.

The air flow direction in the dryer tower is shown in Figure 23. After entering the dryer tower 5210, dry air passes through the chambers in the dryer tower 5200 and takes moisture from the product, after which moistener with saturated air exits the dryer tower 5220, with cellular water. In the dryer tower, with the condensers and fans 5230 the air is heated during transition from chamber to chamber.

The scheme of the air flow direction in type C dryer is shown in Figure 24. The air dries the product by circulating 5240 through it, and the air is moistened, with cellular water from the fruit, and cooled. The same cubical air flow is accomplished when the air is passing between the chambers and in the main air flow 5260 between the tower and the cellular water condensation system. Bypass air flow 5250 enables an independent circulation speed control in each chamber. The dry air enters the tower 5210 at the following parameters: the air temperature is about 68 °C, water vapor is about 7 g/kg of air and relative humidity is about 4%. The dry air leaves the tower 5220 at the following parameters: the air temperature is about 46°C, water vapor is 37-47 g/kg of air, while relative humidity is between 56% and 70%.

Figure 25 shows a geometry of air flow through the dryer tower and inlet ductwork 5298 and outlet ductwork 5300 (channels) for air circulation. The air drying details and process in the system are shown in Figure 26. The main fan 5292 pushes (blows) air through the main ductwork 5298 into the dryer tower 5200. This air has previously passed through a heating recuperator 100404, freon-based sub-cooler 100402 and chamber 6 condenser with fans 5280. There are condensers with fans on the entrance to each chamber: chamber 5 condenser with fans 5282, chamber 4 condenser with fans 5284, chamber 3 condenser with fans 5286, chamber 2 condenser with fans 5288 and chamber 1 condenser with fans 5290. Regulating duct dampers 5270 are installed to control the bypass flow speed and air speed from the first to the fifth chamber. Bypass circulation flow allows for an independent speed control in each chamber. The air leaves the dryer tower through an outlet circulation channel (ductwork) 5300 in which cooling recuperator 100410 is placed. Lamellar evaporators 5304 are placed next, which can be operated as a flooded system (ammoniac or a similar cooling means) or as a system for initial heating cooling gas in evaporators (freon 134 A or a similar one).

An example of parameters in a dryer during the drying process without a passive - bypass air circulation (at the same air circulation speed in all chambers) in drying chambers at the point of entrance is 1000 kg of apples per hour, i.e. 840 kg of cut and prepared apple per hour containing 14% of dried matter content, and at the exit point is 120 kg of dried apples per hour with 96% of dried matter content. The air flow is 5 kg/s, creating 720 liters of cellular water per hour. The necessary cooling energy in the process is 725 kW (about 1 kW/1 liter of condensed water), and the necessary heating energy is about 780 kW/s. An ammoniac system provides the necessary heating and cooling energy to the process at 200 kW of energy spent. The initial air parameters in the system (after the main fan 5292) are: temperature at about 6.5°C, water vapor at 6 g/kg of air, and relative humidity at 100%. At the entrance point of the dryer tower, air that enters into chamber 6 1090 has the following parameters: temperature at about 68°C, water vapor at 6 g/kg of air, and relative humidity at 3.4%. The air leaving chamber 6 has the following parameters: temperature at about 59 °C, water vapor at 9 g/kg of air, and relative humidity at 7.6%. The air enters chamber 5 with the following parameters: temperature at about 68°C, water vapor at 9 g/kg of air, and relative humidity at 5.1%.

The air leaves chamber 5 with the following parameters: temperature at about 56°C, water vapor at 13.5 g/kg, and relative humidity at 13%. The air enters chamber 4 with the following parameters: temperature at about 68°C, water vapor at 13,5 g/kg of air, and relative humidity at 7.5%.

The air leaves chamber 4 with the following parameters: temperature at about 51°C, water vapor at 20 g/kg, and relative humidity at 24.3%. The air enters chamber 3 with the following parameters: temperature at about 69°C, water vapor at 20 g/kg of air, and relative humidity at 10.6%.

The air leaves chamber 3 with the following parameters: temperature at about 48 °C, water vapor at 28 g/kg, and relative humidity at 39.1%. The air enters chamber 2 with the following parameters: temperature at about 70°C, water vapor at 28 g/kg of air, and relative humidity at 14%.

The air leaves chamber 2 with the following parameters: temperature at about 46°C, water vapor at 37 g/kg, and relative humidity at 56%. The air enters chamber 1 with the following parameters: temperature at about 71°C, water vapor at 37 g/kg of air, and relative humidity at 18%.

The air leaves chamber 1 with the following parameters: temperature at about 46°C, water vapor at 47 g/kg, and relative humidity at 70% finally going into the outlet channel 5300 with these parameters. In Figures 27 and 43 a detail air flow through the system is shown - a chamber tower through schemes of circulation parts through the dryer.

In the first scheme (Figure 27), the main fan 5292 is illustrated as retracting the air from the evaporators 5304 and pushing it into the heating recuperator 100404 and liquid phase sub- cooler 100402. In the second scheme (Figure 28) the heated air (45-50°C) from the heating recuperator and liquid phase sub-cooler enters into a chamber 6 condenser with fans 5280.

In the third scheme (Figure 29) the heated air from chamber 6 condenser circulated the product in chamber 6, passes its energy to the product, and retracts the humidity from the product - becomes moist and cool. In the fourth scheme (Figure 30), the moist and cooled air, after passing through chamber 6, enters into the circulation channel of chamber 5 condenser with fans.

In the fifth scheme (Figure 31), a spiral transporter carrying product through this circulation and temperature field is presented. It goes through oscillatory (approximately sinusoidal) drying parameters, where temperature, relative and absolute humidity, air circulation speed and direction oscillate.

In the sixth scheme (Figure 32), chamber 5 fans retract the air through chamber 6 and push it to chamber 5 condensers where it is heated in a controlled way to an ideal temperature, thus lowering its relative humidity and returning its drying potential. This heated air then enters chamber 5 where it dries fresh product with high moisture content in chamber 5. In the seventh scheme (Figure 33), the heated air leaving chamber 5 condenser circulates the product in chamber 5, releasing its energy to the product and retracting humidity from the product - becoming moist and cool.

In eighth scheme (Figure 34), the moist and cool air, after passing through chamber 5, enters circulation channel of chamber 4 condenser with fans.

In the ninth scheme (Figure 35), a part of air leaving chamber 5 returns to the chamber 5 entrance, and by bypass air flow 5250, via chamber 5 regulating duct damper 5270 a speed increase arises in chamber 5 in comparison to chamber 6, i.e. there is an independent speed control present in chamber 5. In the tenth scheme (Figure 36), a circulation air cycle in chamber 4 is depicted without bypass. Therefore, all the air that enters chamber 4, exits chamber 4 and enters chamber 3.

In the eleventh scheme (Figure 37), a circulation air cycle in chamber 4 is such that a part of it returns from the chamber 4 exit, to the chamber 4 entrance using bypass air flow 5250 via chamber 4 regulating duct damper 5270. The rest of this air enters into chamber 3 fan and condenser.

In the twelfth scheme (Figure 38), a circulation air cycle in chamber 3 is depicted, with a controlled bypass circulation.

In the thirteenth scheme (Figure 39), a circulation air cycle in chamber 2 is illustrated, with a controlled bypass circulation. In the fourteenth scheme (Figure 40), a circulation air cycle in chamber 1 is illustrated, with a controlled bypass circulation.

In the fifteenth scheme (Figure 41), saturated air from chamber 1 enters the part for cellular water condensing and air drying, where the air is dried and cooled.

In the sixteenth scheme (Figure 42), saturated air is cooled in the cellular water condensation and air drying section to the temperature of 4-8 °C, creating humidity of 6 gr of water per one kg of dry air, thus finishing the air cycle.

In the seventeenth scheme (Figure 43), a full air circulation cycle is depicted in the dryer while being dried. Figure 44 depicts heating-cooling parts components with circulation scheme through the dryer, hence illustrating the setup scheme of condenser 5281 and compressor unit evaporators 5304.

Figure 45 depicts the same scheme as Figure 44, however, with the perspective of the full central cross-section of the dryer.

A list of numerical references

104 - cellular water collection and storage system 1000 - fruit

1003 - pitting 1004 - cutting and/or placing on the belt of the dryer

1006 - rotten fruits of plants

1008 - drying by condensation oscillatory parameter and cellular water extraction

1009 - entering hibernation

1011 - hibernation in oscillatory flow of extremely dry air 1012 - aromatization and final drying

1014 - dry fruits of plants packaging

1015 - fruits of plants packaging and shipping

1016 - dry fruits of plants or crisps on pallets 1018 - grinding 1020 - packaging of grits or powder

1022 - grits/powder packed on pallets

1024 - unacceptable shape

1025 -cores from the pitting process

1026 - slicing process residue 1028 - cellular water from drying

1029 - cellular water extraction

1030 - vacuum evaporation of cellular water 1032 - extraction (straining)

1034 - vacuum evaporation 1036 - concentrated fruit puree 1038 - pasteurization

1040 - aseptic bag packaging and final packaging

1041 - aseptic packaging of concentrated fruit puree 1042 - fruit puree in aseptic packaging on pallets

1043 - process of cellular water collection

1044 - storing cellular water

1046 - bottling water and final packaging

1047 - bottling cellular water 1048 - bottled water on palettes

1049 - cellular water packaging and shipping

1050 - waste from extraction 1052 -waste drying

1054 - dry waste 1056 - separation / fine cutting and packaging of waste

1058 - separated waste packed in final packages on pallets 1060 - vacuum evaporation section 1062 - packaging of fruit balls/bars 1068 - packaging of dried/ground parts 1070 - storing to outer warehouse

1072 - shipping of goods

1080 - drying in the chamber 1 / drying chamber 1 1082 - drying in the chamber 2 / drying chamber 2 1084 - drying in the chamber 3 / drying chamber 3 1086 - drying in the chamber 4 / drying chamber 4 1088 - drying in the chamber 5 / drying chamber 5 1090 - drying in the chamber 6 / drying chamber 6 2002 - air temperature

2004 - air flow speed 2006 - relative air humidity 2008 - air flow direction

2100 - time oscillation of the parameters in chamber 1 2102 - time oscillation of the parameters in chamber 2

2104 - time oscillation of the parameters in chamber 3 2106 - time oscillation of the parameters in chamber 4 2108 - time oscillation of the parameters in chamber 5 2110 - time oscillation of the parameters in chamber 6 300 - main room of the hibernation chamber

3000 - sub-chamber for dry fruit packaging in crates and pallets 3060 - main duct channels of installation 3100 - storage chamber for dry fruits of plants hibernation 3120 - washing and drying of crates 3140 - depalletization unit with weight measurement for supplying of feeding goose neck elevator

3160 - packaging of dry fruits of plants

3180 - washed and dried assembled crate on pallets 3200 - chamber for final drying of aromatized product 3220 - aromatization line 3240 - packaging of grits 3260 - making fruit balls/bars 3280 - making of grits/powder

3300 - packaging of fruit balls/bars

3320 - depalletizers with a weight measurement for grits/powder 3400 - exit belt from the dryer

3410 - free flow weight measurements for measuring exit capacity for up to 200 kg/h 3420 - receiving, measuring and packing dried fruit into crates and pallets

3432 - hibernation chamber 1 3434 - hibernation chamber 2 3436 - hibernation chamber 3 3438 - hibernation chamber 4 3440 - hibernation chamber 5

3442 - hibernation chamber 6 3444 - hibernation chamber 7 3446 - hibernation chamber 8 3448 - hibernation chamber 9 3450 -hibernation chamber 10

3451 - hibernation chamber 11

3452 - hibernation chamber 12

3454 - chamber for pallet transfer with empty crates from the entrance to the exit 3456 - exit chamber for handling semi products and finished products 3460 - aromatization of product 3000 kg/day / aromatization room 3464 - final drying of aromatized fruits of plants 3000 kg/day 3470 - packaging of fruit crisps 3480 - making of grits/powder 300 kg/h

3482 - making grits/powder 500 kg/h 3484 - forming fruit balls/bars 200 kg/h 3486 - packaging of fruit balls/bars 250 kg/h 3488 - washing and drying of crates and pallets 3490 - storing in the exit warehouse

3600 - return duct system overpressure regulation 3602 - pre-filtration

3604 - system for drying of chamber 1 air 3606 - system for drying of chamber 2 air 3608 - final filtration

3610 - regulating duct damper for fresh dry air input control into a chamber

3611 - fresh dry air entering the ventilation system

3612 - regulating duct damper for controlled taking out of saturated air from the chamber 3613 - air coming through the return duct of ventilation system

3614 - main bypass duct damper for controlling pressure ratio between supply and return systems

3616 - supplying duct system for dry fresh air 3618 - return duct system 3800 - pre-filtration in aromatization room 3802 - system for air drying in aromatization room 3806 - suction outlet fan in aromatization room 3500 - chamber circulation channel

3502 - measuring of air flow speed 3504 - circulation duct fan 3506 - circular flow of air in the chamber 3508 -measuring of air pressure, temperature and humidity 3510 - pallets with dried fruits of plants from entering from the drier to pre chamber

3512 - pallets exiting pre chamber 4002 - aroma 4004 - cellular water

4006 - dry fruits of plants in crates on pallet - from hibernation chambers 4008 - preparing solution for aromatization

4010 - fruits of plants humidity from 1.5 to 3%

4012 - placing fruits of plants of controlled thickness on a wedge wire transporter 4014 - transporter with spraying by fine nozzles 4016 - fruits of plants humidity from 3 to 6% 4018 -pallet crates

4020 - packing of aromatized dried fruits of plants back to crates and into pallets 4022 - final drying of aromatized fruits of plants

4026 - dried aromatized fruits of plants in crates on pallets - moving towards final packaging rooms 4100 - air entering in pre-filtration 4102 - pre-filtration 4104 - fine filter 4108 - filter with active coal 4112 - air exiting pre-filtration

4120 - air entering pre-filtration 4122 - main ventilation system

4124 - air humidity of up to 2.5 grams of water per kg, temperature is from 20 to 40°C 4126 - entering cooling recuperator 4128 - air humidity of up to 2.5 grams of water per kg, temperature close to dew point

4130 - evaporator 1 4132 - evaporator 2

4134 - air humidity of up to 0.65 grams of water per kg, temperature at -20°C 4136 - exit heating recuperator 4138 - air humidity of up to 0.65 grams of water per kg, temperature ~ 5°C

4140 - sub-cooler of Freon liquid phase fin exchanger 4142 - air humidity of up to 0.65 grams of water per kg, temperature at 25 °C 4144 - condensation unit

4146 - air humidity of up to 0.65 grams of water per kg, temperature from 26 to 36 °C 4148 - air exiting in final filtration

4200 - air entering from the system of air drying

4202 - pre-filter

4204 - fine filter in final filtration 4206 -HEPA filter

4208 - air exiting the final filtration

100- washing and selection of fruit

102 -chopper

5 106 — extraction and concentration of fruit puree

107 - dryer

108 - hibernation chamber

100021 - fruit juice

100041 - natural aromas and/or supplements

10 10010 - initial washing of fruits of plants

10012 - washing of fruits of plants

10014 - selection and positioning of product

10021 - entrance to the dryer

10082 - storing in hibernation chamber

15 10084 - entering hibernation

10086 - hibernation process

10088 - cutting / grinding of dried fruit of the product

10001 - whole apple product entering

10002 - group for washing

20 10003 - first air water mixture washing unit

10004 - group for storing

10005 - filtration at first washing unit

10006 - water for rinsing 10007 - waste water exit

10008 — waste from counter rinsing of filter

10009 - filtration at second washing unit 10015 - second air water mixture washing unit 10016 - third air water mixture washing unit

10017 - inserting fresh water for rinsing 11000 - washed fruit surface drying 10200 - index transport system for feeding delta robots 10210 - delta robots 10212 - line 1

10214 - line 2 10216 - line 3 10218 - line 4 10220 - line 5 10222 - continuation of the Figure 13.1

10228 - chopper/slicer axis 10230 - first axis of the first line 10232 - second axis of the first line 10234 - third axis of the first line 10236 - fourth axis of the first line

10240 - fruit slices

10241 - transport to evaporation system 10248 - chopper transport 10250 - entering transporter into free-flow weight measurements 10260 - free-flow weight measurement

10270 - leaving transporter from free-flow weight measurements 10280 - transporter of the dryer 10070 - cooling and packaging of waste

10062 -reception tank of screw mash transporter 10064 - hermetic unit

10066 - transport towards the dryer which dries waste 100640 - screw mash transporter 100642 - chopper

100644 — mechanical extractor

100646 - reception tank in which the mechanical extracted puree is stored 10342 - vacuum evaporator 1 10344 - vacuum evaporator 2 10072 - CIP system of vacuum evaporation section

10023 - single chamber exit 10025 - single chamber entrance 107052 - dried heated air entering the chamber 107050 - fans and condensation unit - heater 107054 - moist subcooled air

107056 -dried and heated air 107060 - mixing chamber 10040 - energy part of the dryer 100410 - cooling recuperator 100412 - evaporator 1 100414 - evaporator 2 100408 - evaporator 3 100406 - suction outlet cold air fan

100416 -condensed cellular water 100404 -heating recuperation unit 100402 - sub-cooler of the liquid phase 100418 - microbiological filtration 100422 - tank room

100444 - line for filling PET bottles 100448 - line for filling glass bottles 100446 -packaging of PET bottles on a pallet 100424 - storage tank 100420 - CIP water system

100450 - packaging of glass bottles on a pallet 5000 - spiral transporter / modular spiral belt 5200 - tower of the dryer 5400 - system for condensation of cellular water 5010 — entrance to spiral transporter

5020 - exit from spiral transporter 5210 - entering dry air in the tower 5220 - moist air exiting the tower 5230 - heating of air

5240 - circulation of air around the fruits of plants 5260 - main air flow 5250 - bypass air flow 5298 - entering ductwork

5300 - outlet ductwork 5292 - main fain

5280 - condensation unit of chamber 6 with fans 5282 - condensation unit of chamber 5 with fans 5284 - condensation unit of chamber 4 with fans

5286 - condensation unit of chamber 3 with fans 5288 - condensation unit of chamber 2 with fans 5290 - condensation unit of chamber 1 with fans 5270 - regulating duct dampers 5304 - Fin evaporators

5281 - condensation unit of a compressor