School of Engineering
Food Dryer System
Some food products are sensitive to higher thermal drying conditions. The Food Dryer uses a pressure-swing system to coax the moisture out of the products with minimum quality degradation due to thermal effects.
Key Features
- Able to dry food products with minimum quality degradation
- Able to prevent bio-products from undergoing greater colour change
- Positive effect of drying kinetics of bio-products observed
- Favourable impact on the pore structure of bio-products observed
