Understanding Vacuum Drying in Food Processing
Vacuum drying is a low-temperature dehydration technique used to remove moisture from heat-sensitive materials. In food manufacturing, especially for products like health drink mixes, the slurry or paste form must be dried without compromising nutritional value or flavor.
The process typically involves:
- Loading the slurry into vacuum ovens
- Applying vacuum to reduce boiling point and extract moisture
- Using condensers to capture water vapor and prevent energy loss
- Transitioning to high vacuum stages for complete drying
This method ensures uniform drying, energy efficiency, and preservation of product integrity.
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