Dry faster with GreenPower™ vacuum-microwave dehydration
Tired of waiting hours for your freeze-dried product to complete it’s drying cycle?
Dry Faster with GreenPower™
Rapid drying methods are becoming the process of choice for manufacturers looking to increase output.The GreenPower™ process can take products from fresh to dry in just a few hours. Time savings can also be found from eliminating the need to lacerate the skins of non-porous fruits and vegetables which is a required pre-processing step for the freeze-drying process.
Flexible Moisture. GreenPower™ technology is a uniform, volumetric drying method that provides precise moisture control during the entire drying process. Drying occurs from the inside out which means that whether you stop at 20% moisture or 1% moisture, your product will be consistently dry all the way through. This also allows for a range of product textures from chewy to crunchy that is currently unavailable with freeze-drying. More about equipment here >>>>
Colour & Flavour
Keep your fruits and vegetables looking natural. The GreenPower™ process is incredibly gentle and retains the natural colours and flavours of products due to moderate emperatures and oxygen-free drying environment.
GreenPower™ drying occurs under vacuum and at temperatures generally around 25 degrees Celsius. Unless specifically desired, temperatures stay at a moderate level to prevent cooking and allow the cell-structures of the product to remain intact which keeps colours, flavours and nutrients.
Comparison of the main parameters: moisture, density, duration of the process, preservation of taste and useful microelements using the example of blueberries and strawberries: