The novel vacuum dryer technology for biomaterials was already introduced briefly on this website. Now www.foodengineering.info is proudly presents the first industrial prototype of this kind of dryer! Continue reading →
Sea-buckthorn (Hippophae rhamnoides) is a group of species in the genus Hippophae. Different parts of sea-buckthorn have been used as traditional therapies for diseases. Since this fruit contains numerous healthy components it’s consume is suggested especially for urban population. Continue reading →
The International Conference on Food Engineering and Biotechnology aims to bring together academic scientists, leading engineers, industry researchers and scholar students to exchange and share their experiences and research results about all aspects of Food Engineering and Biotechnology, Continue reading →
Cold concentration of the valuable components of different fruit and vegetable juices by membrane techniques. Advantages: cold process, material and environmental friendly, Continue reading →
Advantages in brief: short drying time, material friendly, energy efficient, competitive price. Especially recommended for heat sensitive materials. Capacity is adjustable for various needs. Applicable for almost every biomaterial Continue reading →
Process modeling and optimization by computer is a cost effective novel method for reducing the costs of a process system or debottlenecking. Continue reading →
Concentrate the valuable and healty components of red and white wines on low temperature and with low energy usage by a special membrane technology.
Wine concentrator
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