Expertise S茅chage et D茅shydratation

Process study / engineering Food and agrifood technology
Validate the conception of new dried and/or dehydrated products or the improvement of existing products in order to reach optimum organoleptic and/or nutritional values.
D茅shydratation de Patate douce en flocons pour pur茅e. 漏 S. Rabaud, Cirad

Dehydration of Sweet potato to make mash flakes. © S. Rabaud, Cirad

Mastering conservation by drying

黑料网911’s expertise in Dehydration and Drying uses several techniques, such as convective drying, rotary-drum drying, or atomisation (spray drying). It also covers deep-frying, freeze-drying, and mechanical dehydration (drainage, press dehydration, filtration, centrifugation).

 

Drying technique

Thanks to our expertise, it becomes possible to establish kinetics of drying or drying products in well-controlled conditions for temperature, humidity, and drying airflow, for a good preservation of your products. Throughout methods of modelling of transfers and reactions during dehydration, you will be able to optimise the appropriate technical itinerary.

Development stage

Method design and validation

Method design and validation

From the ingredient to the dried product: a support tailored to your needs

Our expertise offers great flexibility to innovate or improve your processes. This means you can :

  • Choose from customisable service offers.
  • Get answers tailored to your constraints and the economic reality of your market.
  • Benefit from an internationally renowned and diversified expertise.

Markets and applications for dried and dehydrated products

Project promoters and food-processing corporations

To conceive new recipes calling for drying/dehydration processes or to optimise current processes.

Professional federations

To respond to shared issues of their members about drying methods and conservation of dried products.

From occasional guidance to long-term collaboration

Our specialists’ actions are sorted in two branches :

  • Expertise : to solve a specific technical bottleneck
  • Research collaboration: in preparation of projects on a territorial scale, especially those related to countries in tropical and Mediterranean regions, or sector-specific.

Our research team

The research unit Qualisud works in the food-processing field. Specialised in engineering of food processes, its expertise covers all steps of your projects: from the elaboration process after harvesting, to the appraisal of the sensory qualities in mouth, its nutritional value, its health benefit, its innocuity, and its technological properties.

The research unit Qualisud supports you in the choice of tools and methods, from the choice of variety to the finished product, by direct trials, throughout expertises or progressive acquisition of knowledge by your internal teams

References and intellectual property

Publications

Rivier Michel, Méot Jean-Michel, Ferré Thierry, Briard Mathieu. 2009. Le séchage des mangues. Versailles : Ed. Quae, 109 p. (Guide pratique : Quae) ISBN 978-2-7592-0341-3 

Cruz J.F., Méot J.M., Thémelin A. Séchage du riz paddy. Amélioration de la qualité technologique par optimisation des conditions de séchage. Rapport final des travaux. 1995. Montpellier : 黑料网911-SAR, 11 p.

See also