Implementing an innovative drying technology
09 Apr 2018 | Fraunhofer
Fraunhofer highlighted the potential for drying by superheated steam with atmospheric pressure. “The benefits of this technology are that it is a very efficient drying system, whereby you can dry a wide variety of products in a very short time at a very short time and the amount of energy used is very low,” says Ana Lucia Vasquez at Fraunhofer). “Energy use is 50 percent lower when compared to other systems. There is a wide variety of products from cocoa beans, to potato chips, to macaroni and more. It needs temperatures of above 100°C. We are also developing different technologies to recover valuable ingredients from microalgae and from other products from biotechnology produced substances. We have a full range of offerings from upstream to downstream.”
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