EKOTEC Food, Fruit and Vegetable Heat Pump Drying Principles and Potentials
INTRODUCTION
Food consumers want to consume healthy food and organic fruit and vegetable products in a mineral and natural way. However, the water content of most fruits and vegetables is higher than 80%, which limits the shelf life of the product and makes it more susceptible to storage and transportation problems.

During peak seasons, there is usually a lot of fruit and vegetable loss and only a few cold storages of fruits and vegetables are applied. Drying is an energy-intensive process, but it is extremely indispensable. EKOTEC produces dryer heat pump machines using today's latest energy technology to solve this problem. Ekotec Dryer Heat Pump is necessary for drying to extend the shelf life of foods without the need for refrigerated storage.

Reducing weight and bulk volumes in order to save on transportation and storage costs; converting perishable products (excess) into stable forms (for example: Milk powder); to produce additives and ingredients as industrial transformation (intermediate food products) such as vegetables for soups, onions for cooked meats, fruits for cakes, binders, flavorings, food colorings, gelling and emulsifying proteins, etc. .); and to obtain special prepared foods with quick preparation characteristics and good sensory qualities for specific use, such as in vending machines or directly to the consumer (potato flakes, instant drinks, breakfast cereals, dried fruits for snacks, etc.). In addition, the loss of product moisture content during drying causes an increased concentration of proteins, fats and carbohydrates in the remaining mass-building proteins, fats and carbohydrates, which are present in greater quantities per unit weight compared to fresh food.