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Vacuum impulse drying at low temperature.

Production technology

Technological process Temperature, C
Crushing 15-25
Extraction 35-80 (*)
Filtering 20-30
Evaporation 40-50
Concentration 40-50
Drying 40-55
(*) Temperature depending on the characteristics of vegetable raw materials

The conducted researches allowed to develop a unique technology for obtaining dry and thick extracts from vegetable raw materials. This technology reduces the time of preparation of extracts (the extraction time is reduced to 20-60 minutes), not accustomed to temperature 55 C (That is not causing a qualitative change in the thermal substances).

As an extractable material can be any raw material of vegetable origin (roots, branches, stems, leaves, buds, fruits, flowers, etc.). During extraction, more complete extraction of the main substance from the raw material takes place, which makes it possible to obtain high-quality products satisfying or exceeding the requirements for vitamin content standards, microelements and other biologically active substances. To introduce a new way of obtaining dry and thick extracts in our enterprise, our company has been designed and assembled equipment, which allowed not only to introduce, but also improve it by applying new original technical solutions.

During the drying extracts a unique method of low-temperature vacuum drying is used. This allows us to save vitamins, minerals and other biologically active substances.

The installation created by us allows to make fast adjustment of the equipment and selection of technological modes for the purpose of a fast transition from one type of extract to another. This allows us to satisfy the customer's needs in a small amount of extract.

According to the preliminary agreement with the customer, it is possible to manufacture the product in a non-standard way of extraction with the use of filling extractants.