Continental Milkose uses various technologies to manufacture its products. One of the technologies used is Vacuum Oven drying for manufacturing various malt based products and food ingredients. Vacuum Drying is a viable technology that has been used successfully for many years in the food and pharmaceutical industry.
A major advantage to vacuum drying is its energy conservation – less energy is needed for drying, cutting down on the economic and environmental costs associated with drying a product for storage, sale or other purposes. Vacuum drying processes also tend to work faster than other drying methods, cutting down on processing times. Another major advantage of drying materials in vacuum is a less damaging drying process. Some materials can experience problems at high temperatures, such as developing hard, leathery crusts from heat exposure. Low heat under vacuum tends to retain the integrity of the original item without damaging it. For foods and pharmaceuticals, this can be valuable, as other drying processes can degrade quality and make the food less appealing or affect potency of heat-sensitive drug product.
Tray dryers are reliable and have no moving parts, but Vacuum drying is a process in which materials are dried in a reduced pressure environment, which lowers the heat needed for rapid drying.