New Technologies
Vacuum Drying
Combining Low-Thermal Drying with Radiant Heat Technology and Automation Software
Nutri-Loc’s low thermal drying system provides a unique and innovative way to harness the high levels of antioxidants, minerals and fibers found in the pulp, skin and culls of fruits and vegetables. Our approach combines several efficient water removal technologies and uses automation control software to optimize the drying process. The technology simultaneously expands the food while dehydrating it so the typical "dried raisin" appearance is avoided. The result is a more nutritional and attractive end product. The Nutri-Loc process provides a solution that is cost efficient, environmentally friendly, and more effective than traditional methods.
The resulting nutrient-rich fruit and vegetable powders and particulates can be used in healthy convenience foods such as bakery products, soup mixes, nutritional food and cereal bars, trail mixes, dry mix sauces, marinades, beverages, cereals and baby food. Applications for our powders or particulates include both wet and dry products as the Nutri-Loc technology produces a freeze dried result and our products will rehydrate immediately. There is no "10-20 minute cook step" as is required in typical dried food.
Nutri-Loc's low thermal, energy-efficient drying systems are modular and portable, and do not rely on chemicals or preservatives.
Summary of Benefits
- Modular dryers can be installed at the raw material source anywhere in the world
- Shipping water-laden material to a central processing factory is avoided
- Low operating costs
- Highly energy efficient, low thermal process
- One third the traditional drying time compared to freeze drying
- Lower capital costs
- Higher throughputs
- Superior quality end products