FOOD DRYING
CO2 dried products keep their color and shape, so they look natural and fresh. As the drying process is done at relatively low temperatures in an oxygen-free environment, the vitamins, pigments and proteins are preserved, ensuring that the nutritional value is retained. CO2 drying is a very mild process, where the water is gently removed from the product. This allows for the structure and texture to be maintained, particularly when rehydrated.
Drying fruit and vegetables is a best way to extend shelf-life but it often comes with a loss in nutrients and structure. By using Supercritical CO2 drying technology, it is no longer necessary to make such compromises.
The CO2 drying process works in a similar way to air drying, except that the drying medium is Supercritical CO2. SCCO2 can easily permeate and readily evaporate the water from food products. This results in faster drying times and reduced energy consumption. Once the drying process is complete, the pressure is released from the system and no CO2 remains in the product. This CO2, at the end of the process is recollected, to be reused for the next batch. The CO2 drying process is therefore efficient, clean and sustainable.
Our machines have the drying vessels of sizes ranging from 10L to 1000L. The time of drying can range from 2 to 24 hours, depending on the item to be dried.