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Food industry: dehydration catches up with freeze-drying.

Agroalimentaire : le déshydraté au goût du lyophilisé.

Author(s) : GUIMARD B.

Type of article: Article

Summary

The controlled instantaneous expansion process developed on an experimental basis in Marchais (France) by Silva-Laon company in collaboration with the Compiègne University is presented. It provides desiccated fruits and vegetables of quality comparable to those obtained by freeze-drying, but is much more energy efficient (6 kilowatthour per kg of dry product instead of 20 kilowatthour). Annual production of 500 to 600 tons is predicted for 1996. Y.G.

Details

  • Original title: Agroalimentaire : le déshydraté au goût du lyophilisé.
  • Record ID : 1995-3570
  • Languages: French
  • Source: Usine nouv. - n. 2470
  • Publication date: 1994/09/15
  • Document available for consultation in the library of the IIR headquarters only.

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