Dehydration – Enwave® microwave-vacuum dryer

Addition of vacuum to microwaves offers all advantages of dielectric heating but at a reduced processing temperature being the function of operating pressure.
Low-temperature drying technique results in better organoleptic quality and extension of shelf-life

Objectives

  • Remove water from food

Other characteristics

  • Extend shelf-life
  • Maintain organoleptic properties

Degree of integration of marine resources

Moderate to high

Potential sectors of aplication

  • Bakery and pastry
  • Dairy
  • Meat
  • Prepared food
  • Seafood

Main advantages of cooperation

Capital cost. Energy costs.

Entities