Some food products are sensitive to higher thermal drying conditions. The Food Dryer uses a pressure-swing system to coax the moisture out of the products with minimum quality degradation due to thermal effects

Key Features

• Able to dry food products with minimum quality degradation.
• Able to prevent bio-products from undergoing greater colour change.
• Positive effect of drying kinetics of bio-products observed.
• Favourable impact on the pore structure of bio-products observed

Food Dryer System
The Process