In food, feed, pharmaceutic or cosmetic industry, drying is a step often required. Drying can be required for biological stabilization, protein based ingredients conservation or logistic convenience. Furthermore dried product quality and properties are widely affected by drying technology.

 

The choice of the more suitable technology is based on a balance between several factors. Economic cost-effectiveness have to be optimized while preserving organoleptic (colour, texture, taste, smell,…) and functional properties of the dried product. This cost-effectiveness/quality balance has to be need to be taken in perspective with the properties of the raw material and the final application. Rheological properties (liquid, solid, pasty,…) of the raw material has a direct effect on the product behaviour during drying processes Thermosensitivity reduces the range of drying technologies. Final applications and specifications could also reduce the range of drying technologies.

 

IMPROVE has referenced more than 30 drying technologies and suppliers to answer this complexity and wide range of possibilities.

 

IMPROVE’s experts can help you to try, find and optimized the more suitable drying technology with respect to your requirements and specifications (quality, cost-effectiveness, security, ecological footprint, microbial contamination,…).

 

IMPROVE’s facilities will allow you to integrate different drying technologies in complex processes at pilot scale to evaluate performances and every needed parameters.

 

Please contact us to start a collaboration and find answers to your requests!