Drying technology
Drying technology
Refractance Window drying
No pressure or harmful chemicals used, and no carriers or excipients needed
Gentle, 80º - 90º C drying temperature keeps the bioactive compounds, nutrition, color, and taste of the fresh produce
Uniform, non-porous powder reduces oxidation and microbial growth, extending shelf life
Results in the highest quality organic fruit, vegetable, and grass powders, that are consistent from batch to batch
Refractance Window Drying is the latest technology in turning puree into powder
Drying methods up close
Spray drying
Extreme heat (200 - 300º C)
Carriers often used
Color, phytonutrient, micronutrient degradation
Spherical microstructure causes shelf life instability and oxidation
Drum drying
Extreme heat (110 - 160º C)
Color, phytonutrient, micronutrient degradation
Highly irregular / jagged dried microstructure
Freeze drying
Exposure to extreme pressures
Long drying times (32 hours) equals nutrient loss
Pretreatment with chemical inputs is common
Highly porous finished-product
Refractance Window drying
Low temp. drying, no carriers
No extreme pressures or chemicals
Microstructure is uniform and non-porous, which increases shelf life and reduces oxidation and microbial activity