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Test the dried salad by Munters

Private consumption changes, ready-to-eat products take more and more space on the shelves of supermarkets. The challenge for food manufacturers is to offer quality products with a longer preservation time.

The salad is a delicate product

The production process is based on three main salad steps: washing, drying and packaging.

The drying process is usually carried out by centrifugation or by blowing hot air, but these methods have disadvantages. Centrifugation applies hurt delicate products, fiber salad are partially destroyed, affecting product quality and shelf life. Hot air does not destroy the fiber, but increases the growth of microbes by raising the temperature.

The best solution for a perfect salad is a cold drying which does not destroy the fiber!

The solution developed by Munters perfectly meets this expectation. It is now possible to combine excellent retention without increasing microbial fauna. The expiry date is on or even increased with the Munters control solution. Drying under dry air results in a decrease in high energy consumption in the same production volume compared to the hot air solution.

Quick facts

  • Fast and effective drying
  • Life of product increased
  • Microbial growth is controlled
  • Food risks minimized
  • Controlled temperature
  • Energy saving

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