CO2 technology: energy-efficient approach for premium dried foods
FeyeCon specializes in CO2 (freeze) drying, resulting in high product quality and lower energy costs.
Conventional food drying consumes huge amounts of energy and is performed under harsh circumstances, thereby degrading valuable characteristics. CO2 drying offers the ability to dry food products in a gentle and energy efficient way while preserving important attributes like taste, texture, appearance and nutritional value. For instance, liquid concentrates of temperature or oxidation sensitive substances can be dried efficiently using this technology. CO2 drying can also inactivate micro-organisms, eliminating the need for additional treatment.
FeyeCon uses its versatile CO2 technology to dry, isolate valuable components, micronize, encapsulate and pasteurize products. All processes are clean (not using any chemical solvents) and mild (low temperatures and an inert atmosphere). This CO2 drying technology represents an attractive alternative to conventional (spray) drying.
Product analysis on dried fruits and vegetables has shown that nutrients are very well preserved. The bite and taste of the rehydrated products are close to fresh products. The dried products can be applied in instant soups and sauces, cereal products, snacks, or in retail and at home (e.g. culinary herbs).