Food drying is one of the oldest methods of food preserving for later use. It can either be an alternative to canning.
How drying preserves fruits and vegetables?
Drying removes the moisture from the food. So, bacteria, yeast, and mold can not grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen) But does not inactivate them.
Because drying removes moisture, the food becomes smaller and lighter in weight. When the food is ready for use, the water is added back and the food returns to it`s original shape.
In drying, warm temperature cause the moisture to evaporate. Low humidity allows moisture to move from the food to the air.
Vacuum Drying Removal of moisture from food products takes place under low pressure. This allows drying temperature to be reduced and higher quality to be obtained.
Vacuum expands air and water vapor present in the food products and creature a frontally or puffed structure.
Less energy usage and hence greater energy efficiency, improved drying rates, and in some cases less shrinkages of the product.
In VAC We Produce Different Models With Various Capacities Depending In Our Design Upon Our Client Specifications And Needs.
Our products provide you with:
High accuracy in controlling in the temperature that can reach to 0.1 c degree.
Reading relative humidity.
Reading products humidity.
controlling the vacuum value that can reach to 0.5*10^3mbar.
The machine is made from stainless steel AI304 or ASI316, on demand.
By accurate controlling on these factors , through sophisticated programming that consolidated inside the machine you can obtain:
Products without changing in color.
Products without shrinking.
Products without losing in its main products i.e. volatile oil or breaking any of its components.
