Food drying

Dehydration is one of the oldest methods of food preservation, used since prehistorical times where meat, fish and vegetables were sundried. Dehydration, or drying, is removal of water by evaporation and can be done with many different methods. Sun drying, air drying and freeze drying are examples of commonly used methods for drying food, another effective method is using superheated steam to dehydrate.

Water and moisture binds bacteria and drying food can elongate the shelf life, but food dehydration have more advantages than that. Drying also reduces size and weight which means easier and cheaper storage and transportation.

Drying food using superheated steam have proven to have product enhancement properties. Steam drying enhances flavor, retain nutritional values, expand fibers and makes it sterile.

Waste to value

The food production industry produces a lot of residues every day that often ends up on landfill sites. Environmentally, this is a disaster but it is also an unnecessary cost.

The waste can be used as a source for energy, as animal feed or reproduced as food in another way. One example is by turning brewers dark grain into flour that have advantages like:

• Double the fiber content
• Calorie reduction
• Protein and amino acid increase

Drying your waste can many times provide for an income, and always reduce your costs for transportation and storage.

Contact us for any inquiries.