The modern awareness in nourishing among the population constantly demands new and qualitatively high-grade products. Entirely new perspectives as regards the production of innovative products for dried goods, cereals, snack food and fast food are being opened by the MIVAP~(TM) microwave-vacuum-process. Almost all basic food is available as dried products on the market today. The dehydration conserves products wearing out quickly, reduces the mass and allows the consumer an easy storage and a convenient application. The production of such products happens in big quantities on conventional drying plants, mainly on convective belt dryers. Due to the thermal strain on the products during the drying process many active substances as well as the natural color are lost. Many products shrink considerably due to the loss of water thus reducing the acceptance of the consumers. A considerable influence on the loss of quality is exerted by the last third of the overall drying period during which the water has mostly been removed from the product and the product temperature comes close to the temperature of the heat carrier air.
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