Dried Foods
CO2 drying technology has the potential to revolutionize the way foods are dried. We are developing the processing know-how to dry foods efficiently and cost effectively while at the same time preserving the final product quality.
FeyeCon’s drying technology is anticipated to be applicable to a wide range of foods, including vegetables, fruits, herbs and spices.
PRODUCT ADVANTAGE
Currently, high quality drying is largely done through freeze drying – an energy intensive and abrasive process. By using carbon dioxide drying, product quality can be increased significantly due to its gentle process conditions and short drying cycle. A product’s structure can be well preserved, resulting in improved taste, texture and appearance in both dried and rehydrated states. CO2 drying can also inactivate micro-organisms, eliminating the need for blanching or other pasteurizing steps.
YOUR ADVANTAGE
In additional to improving product structure, CO2 drying has the potential to reduce processing costs as well. Initial benchmarking shows our drying process would use 50% less energy than conventional freeze drying.
WE KNOW HOW
FeyeCon offers targeted analysis of CO2 drying potential for specific foods. Pilot-scale drying equipment is available for feasibility studies and product development.
