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Vacuum belt drying is an alternative for high viscosity, heat sensitive products.
This is a continuous low temperature process which preserves the characteristics of your product.
Did you know that at a pressure of 12 millibars, the boiling point of water is only 20°C?
Some products and active ingredients are highly heat sensitive. This process dries without modifying their characteristics. There is hardly any oxidation and Maillard reactions are limited.
- Test batches and production runs,
- Products with viscosity of 1,000 cP and over.
Some examples of vacuum belt dried products:
- Plant extracts,
- Fruit and vegetable,
- Raw materials for pharmaceutical use,
- Meat extracts, etc.
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