[For Health Foods] Food drying and sterilization at low temperatures below 40°C | Compact Universal Dryer

Low-temperature drying below 40℃ preserves nutrients and aroma while drying and sterilizing functional materials.

In the health food industry, it is essential to dry and sterilize functional ingredients without compromising the inherent nutritional value and flavor of the materials. Particularly, drying without damaging the cellular structure is crucial for maximizing the potential of the ingredients and leading to the development of high-quality products. Our "Compact Universal Dryer" simultaneously achieves low-temperature drying at 40°C and sterilization, while minimizing discoloration and flavor loss, thus preserving nutritional value. The moisture generated during the drying process can also be reused. 【Usage Scenarios】 - Drying agricultural products, seafood, and medicinal herbs rich in functional components - Facilitating powder processing after drying for applications in supplements and health drinks - Long-term storage and quality maintenance of materials 【Benefits of Implementation】 - Production of high-quality functional ingredients that retain the original nutritional value, aroma, and color of the materials - Easy restoration to the raw state after drying, accommodating diverse product development - Cost reduction through low-cost operation and energy-saving effects

Heat Treatment Drying Equipmentboiler